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Physicochemical transformations of corn-based snacks with underexploited grains addition during storage: multi-analytical assessment
(Wiley, 2022-11)Corn-based snacks were prepared with the addition of 25% of millet, sorghum, quinoa, and canary seed flours, which are scarcely used grains for human food and can grow in low-fertility soils. GuggenheimAnderson-de Boer (GAB) ...