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Original Article

Effects of incorporation of black garlic on rheological, textural and sensory properties of rye (Secale cereale L.) flour noodles

Efectos de la adición de ajo negro en las propiedades reológicas, texturales y sensoriales de fideos de harina de centeno (Secale cereale L.)

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Pages 1102-1108 | Received 30 Mar 2018, Accepted 30 Jun 2018, Published online: 21 Dec 2018

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