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Journal: Foods, 2024
Volume: 13
Number: 2794
Article:
Assessing Different Fruit Formulations for the Supplementation of Bakery Products with Bioactive Micro-Constituents from Sweet Cherry (Prunus avium L.) and Sour Cherry (Prunus cerasus L.): A Physicochemical and Rheological Approach
Authors:
by
Evangelia D. Karvela, Evgenia N. Nikolaou, Dimitra Tagkouli, Antonia Chiou and Vaios T. Karathanos
Link:
https://www.mdpi.com/2304-8158/13/17/2794
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