ArticleFood science & nutrition2026
Nutritional Quality, Phenolic Compounds, Fatty Acid Composition, Texture, and Sensory Properties of Full-Fat/Semi-Fat Quinoa, Chia, or Chickpea Biscuits Developed for Celiac Patients.
Seda Yalcin et al.PubMed ↗Full text ↗Publisher ↗
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