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Journal: Foods, 2022
Volume: 11
Number: 3663

Article: Impact of Disruption and Drying Conditions on Physicochemical, Functional and Antioxidant Properties of Powdered Ingredients Obtained from Brassica Vegetable By-Products
Authors: by Claudia Bas-Bellver, Cristina Barrera, Noelia Betoret and Lucía Seguí
Link: https://www.mdpi.com/2304-8158/11/22/3663

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