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Journal: Foods, 2023
Volume: 12
Number: 3587
3587
Article: Muffin-Type Bakery Product Based on Mexican Mesquite (Prosopis spp.) Flour: Texture Profile, Acceptability, and Physicochemical Properties
Authors: by María Elizabeth Alemán-Huerta, Brenda A. Castillo-Cázares, Julia Mariana Márquez-Reyes, Juan G. Báez-González, Isela Quintero-Zapata, Fátima Lizeth Gandarilla-Pacheco, Erick de Jesús de Luna-Santillana and Mayra Z. Treviño-Garza
Link: https://www.mdpi.com/2304-8158/12/19/3587

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