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Multiple Approaches to Improve the Quality of Cereal-Based Foods
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265708/ https://www.ncbi.nlm.nih.gov/pubmed/35804665 http://dx.doi.org/10.3390/foods11131849 |
| _version_ | 1784743280102080512 |
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| author | Laddomada, Barbara Wang, Weiqun |
| author_facet | Laddomada, Barbara Wang, Weiqun |
| author_sort | Laddomada, Barbara |
| collection | PubMed |
| description | |
| format | Online Article Text |
| id | pubmed-9265708 |
| institution | National Center for Biotechnology Information |
| language | English |
| publishDate | 2022 |
| publisher | MDPI |
| record_format | MEDLINE/PubMed |
| spelling | pubmed-92657082022-07-09 Multiple Approaches to Improve the Quality of Cereal-Based Foods Laddomada, Barbara Wang, Weiqun Foods Editorial MDPI 2022-06-23 /pmc/articles/PMC9265708/ /pubmed/35804665 http://dx.doi.org/10.3390/foods11131849 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
| spellingShingle | Editorial Laddomada, Barbara Wang, Weiqun Multiple Approaches to Improve the Quality of Cereal-Based Foods |
| title | Multiple Approaches to Improve the Quality of Cereal-Based Foods |
| title_full | Multiple Approaches to Improve the Quality of Cereal-Based Foods |
| title_fullStr | Multiple Approaches to Improve the Quality of Cereal-Based Foods |
| title_full_unstemmed | Multiple Approaches to Improve the Quality of Cereal-Based Foods |
| title_short | Multiple Approaches to Improve the Quality of Cereal-Based Foods |
| title_sort | multiple approaches to improve the quality of cereal-based foods |
| topic | Editorial |
| url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265708/ https://www.ncbi.nlm.nih.gov/pubmed/35804665 http://dx.doi.org/10.3390/foods11131849 |
| work_keys_str_mv | AT laddomadabarbara multipleapproachestoimprovethequalityofcerealbasedfoods AT wangweiqun multipleapproachestoimprovethequalityofcerealbasedfoods |