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              <p>Scientific literature reports the use of ozone mainly for wheat decontamination, both in grain form and for standardised flours, such as T 45 (TIWARI et al 2010). However, there is a gap in knowledge on the use of this process for non conventional flours. The aim of the following study is to investigate the use of ozone as a tool to modify the technological and antioxidant properties of a flour naturally rich in fibres (8%) and proteins (14%) Obtained solely from a milling process, this flour is compared to a standard T 45 flour</p>
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