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ANA MARÍA
GÓMEZ CARAVACA
PROFESORA TITULAR DE UNIVERSIDAD
University of Bari Aldo Moro
Bari, Italia
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University of Bari Aldo Moro
Publications in collaboration with researchers from University of Bari Aldo Moro (1)
2021
Nutritional and functional advantages of the use of fermented black chickpea flour for semolina-pasta fortification
Foods, Vol. 10, Núm. 1
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