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Journal: FoodsVolume: 10Number: 91
Article: Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta
  • Authors:
  • Carola Cappa1,*,
  • Monica Laureati1 and
  • Maria Cristina Casiraghi1
  • et al.
Link: https://www.mdpi.com/2304-8158/10/1/91

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