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De Bock, P., Daelemans, L., Selis, L., Raes, K., Vermeir, P., Eeckhout, M., et al. (2021) Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (Amaranthus sp.), Quinoa (Chenopodium quinoa) and Buckwheat (Fagopyrum sp.) Seeds. Foods, 10, Article No. 651.
https://doi.org/10.3390/foods10030651

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