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Dry heat whole Sorghum BRS 305 flour modulate satiety and i..:
Guedes Lúcio, Haira
;
Grancieri, Mariana
;
David Medina Martinez, Oscar
...
Food Research International. 173 (2023) - p. 113252 , 2023
Link:
https://doi.org/10.1016/j.foodres.2023.113252
RT Journal T1
Dry heat whole Sorghum BRS 305 flour modulate satiety and improves antioxidant response in brain of Wistar rats fed with high-fat high-fructose diet
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2023.113252&Exemplar=1&LAN=DE A1 Guedes Lúcio, Haira A1 Grancieri, Mariana A1 David Medina Martinez, Oscar A1 Celi Lopes Toledo, Renata A1 Beserra de Menezes, Cícero A1 Maria Brunoro Costa, Neuza A1 Aparecida Vieira Queiroz, Valéria A1 Pereira da Silva, Bárbara A1 Stampini Duarte Martino, Hércia PB Elsevier BV YR 2023 SN 0963-9969 JF Food Research International VO 173 SP 113252 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2023.113252 DO https://doi.org/10.1016/j.foodres.2023.113252 SF ELIB - SuUB Bremen
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