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CapitolsLlib{id=com.sigma.fs3.argos.domain.gpc.GpcCapitolsLlibPK[ifcactivitat=CAP, ifccomptador=31770]},camposKey: 105 0 Potencial de la harina de alpiste como ingrediente de alto valor nutricional para el desarrollo de alimentos sin gluten 849773954XX Congreso Nacional CyTA/CESIA 1 2019-01-01 Universidad de León , CapitolsLlib{id=com.sigma.fs3.argos.domain.gpc.GpcCapitolsLlibPK[ifcactivitat=CAP, ifccomptador=31771]},camposKey: 52 0 Tratamiento de granos de cereales y pseudocereales con tecnologías emergentes como estrategia para la mejora de la calidad y el valor nutricional de productos sin gluten 849773954XX Congreso Nacional CyTA/CESIA 1 2019-01-01 Universidad de León , CapitolsLlib{id=com.sigma.fs3.argos.domain.gpc.GpcCapitolsLlibPK[ifcactivitat=CAP, ifccomptador=21480]},camposKey: 297 334 Rheological Properties of Gluten-Free Bread Doughs: Relationship With Bread Quality 9780081004319Advances in Food Rheology and Its Applications 1 2017-01-01 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