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2. List of contributors

15. Avocado oil used to modify rice starch and prepare gluten‐free cakes: physical–chemical, microbiological, sensory, and nutritional evaluations.

22. Recent trends in the application of films and coatings based on starch, cellulose, chitin, chitosan, xanthan, gellan, pullulan, Arabic gum, alginate, pectin, and carrageenan in food packaging

23. Quick‐cooking beans technology: Effects of the drying temperature on end‐product quality.

28. Effects of cooking temperature on technological properties and in vitro digestibility of quick‐cooking black and brown rice.

32. Effects of cooking temperature on technological properties and in vitro digestibility of quick‐cooking black and brown rice

38. Effects of processing on the preparation of kombucha: a systematic review.

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