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Incorporation of Buriti Endocarp Flour in Gluten-free Whole Cookies as Potential Source of Dietary Fiber

Crossref DOI link: https://doi.org/10.1007/s11130-014-0440-y

Published Online: 2014-10-15

Published Print: 2014-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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