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Author response for "Gluten‐free cookies added with fiber and bioactive compounds from blackcurrant residue"
Author response for "Gluten‐free cookies added with fiber and bioactive compounds from blackcurrant residue"
2020
Maite Gagneten
Diego Archaina
M. Paula Salas
Graciela Leiva
Daniela Salvatori
Carolina Schebor
Keywords:
Fiber
Chemistry
Gluten-free cookies
Food science
Residue (complex analysis)
Correction
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