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APA Citation
Garcia-Valle, D. E., Bello-Pérez, L. A., Agama-Acevedo, E., & Alvarez-Ramirez, J. (2021). effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta. Food chemistry, 360, . http://access.bl.uk/ark:/81055/vdc_100132804024.0x000036