Development of a gluten-free pasta based on oat flour, quinoa, and cactus cladode pulp: evaluation of cooking parameters, nutritional contribution, bioactive compounds and sensory... by Jorge Gutiérrez-Tlahque, César U. López-Palestina, Julia M. Alatorre-Cruz, María S. Espinoza-Rodríguez, Susana E. Altamirano-Romo, Thania A. Urrutia-Hernández, Yair O. Santiago-Sáenz

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