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Journal: Foods, 2021
Volume: 10
Number: 742
Article:
Coffee Cherry Pulp by-Product as a Potential Fiber Source for Bread Production: A Fundamental and Empirical Rheological Approach
Authors:
by
Gustavo Armando Rosas-Sánchez, Zorba Josué Hernández-Estrada, Mirna Leonor Suárez-Quiroz, Oscar González-Ríos and Patricia Rayas-Duarte
Link:
https://www.mdpi.com/2304-8158/10/4/742
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