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Journal: Foods, 2022
Volume: 11
Number: 3812
Article:
Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour
Authors:
by
Jaqueline Menti Boff, VirgÃlio José Strasburg, Gabriel Tonin Ferrari, Helena de Oliveira Schmidt, Vitor Manfroi and Viviani Ruffo de Oliveira
Link:
https://www.mdpi.com/2304-8158/11/23/3812
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