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Journal: Foods, 2022
Volume: 11
Number: 3357

Article: Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon ‘Rojo Brillante’ Flour
Authors: by Sepideh Hosseininejad, Virginia Larrea, Gemma Moraga and Isabel Hernando
Link: https://www.mdpi.com/2304-8158/11/21/3357

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