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Journal: Foods, 2021
Volume: 10
Number: 282

Article: Physical Properties of Flours Obtained from Wasted Bread Crusts and Crumbs
Authors: by Juan Fernández-Peláez, Priscila Guerra, Cristina Gallego and Manuel Gomez
Link: https://www.mdpi.com/2304-8158/10/2/282

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