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Journal: FoodsVolume: 11Number: 3357
Article: Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon ‘Rojo Brillante’ Flour
- Authors:
- Sepideh Hosseininejad,
- Virginia Larrea and
- Gemma Moraga
- et al.
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