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Journal: Foods, 2021
Volume: 10
Number: 91
91
Article: Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta
Authors: by Carola Cappa, Monica Laureati, Maria Cristina Casiraghi, Daniela Erba, Maurizio Vezzani, Mara Lucisano and Cristina Alamprese
Link: https://www.mdpi.com/2304-8158/10/1/91

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