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Journal: Processes, 2025
Volume: 13
Number: 3915
Article:
Cydonia oblonga Mill. (Quince) Peel as a Functional Food Ingredient in Gluten-Free Sorghum Muffins: Effects on Nutritional, Technological, and Sensory Properties
Authors:
by
Dilek Demirbuker Kavak, Bilge Akdeniz and Betül Aslan Yılmaz
Link:
https://www.mdpi.com/2227-9717/13/12/3915
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