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Journal: Foods, 2021
Volume: 10
Number: 1931
Article:
Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta
Authors:
by
Jinghong Wang, Margaret Anne Brennan, Charles Stephen Brennan and Luca Serventi
Link:
https://www.mdpi.com/2304-8158/10/8/1931
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