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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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