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Journal: Molecules, 2022
Volume: 27
Number: 4672

Article: Valorisation of Broccoli By-Products: Technological, Sensory and Flavour Properties of Durum Pasta Fortified with Broccoli Leaf Powder
Authors: by Natalia Drabińska, Mariana Nogueira and Beata Szmatowicz
Link: https://www.mdpi.com/1420-3049/27/15/4672

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