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Journal: Foods, 2025
Volume: 14
Number: 3987
Article:
Utilization of Tamarind, Pineapple, and Chickpea Pulp as Sources of Bioactive Compounds in a Functional Confectionery: Nutritional Composition, Antioxidant Potential, and In Vitro Digestibility
Authors:
by
Alma Cristina Gaytán-Lara, Héctor Emmanuel Cortés-Ferré, Aurea Karina RamÃrez-Jiménez, Elisa Dufoo-Hurtado, Mar Villamiel and Marcela Gaytán-MartÃnez
Link:
https://www.mdpi.com/2304-8158/14/23/3987
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