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Journal: Foods, 2023
Volume: 12
Number: 3591
3591
Article: Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types
Authors: by Carmen Botella-Martínez, Nuria Muñoz-Tebar, Raquel Lucas-González, José A. Pérez-Álvarez, Juana Fernández-López and Manuel Viuda-Martos
Link: https://www.mdpi.com/2304-8158/12/19/3591

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