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Making flour in the Palaeolithic Europe: new perspectives on nutritional challenges from vegetal food processing
Making flour in the Palaeolithic Europe: new perspectives on nutritional challenges from vegetal food processing
2019
Revedin Anna
Aranguren Biancamaria
Florindi Silvia
Marconi Emanuele
Marta Mariotti
Ronchitelli Annamaria
Keywords:
Food processing
Starch analysis
Biotechnology
Geography
Correction
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