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Journal: Foods, 2022
Volume: 11
Number: 3812
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, Virgílio 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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