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Nutritional characterization and effect of cooking on phenolic compounds, antioxidant capacity and sensory acceptability of commercial wild rice (Zizania aquatica L.)Isabel Louro Massaretto, Patrícia Sinnecker, Úrsula Maria Lanfer Marquez et al.|Biocatalysis and Agricultural Biotechnology|2023Cited by 7
Production of gluten-free pasta from black rice by-products: physicochemical, nutritional and sensory attributesPui Vem Chan, Patrícia Sinnecker, Cristiana Maria Pedroso Yoshida et al.|Research Society and Development|2022Cited by 4