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Journal: Foods, 2022
Volume: 11
Number: 642
Article:
Sustainable Re-Use of Brewer’s Spent Grain for the Production of High Protein and Fibre Pasta
Authors:
by
Francesca Cuomo, Maria Carmela Trivisonno, Silvio Iacovino, Maria Cristina Messia and Emanuele Marconi
Link:
https://www.mdpi.com/2304-8158/11/5/642
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