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Journal: Foods, 2024
Volume: 13
Number: 3796
3796
Article: Reuse of Almond Skin to Formulate a New Gluten- and Lactose-Free Bakery Product
Authors: by Lucia Francesca Vuono, Vincenzo Sicari, Antonio Mincione, Rosa Tundis, Roberta Pino, Natale Badalamenti, Maurizio Bruno, Francesco Sottile, Sonia Piacente, Luca Settanni and Monica Rosa Loizzo
Link: https://www.mdpi.com/2304-8158/13/23/3796

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