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Journal: Foods, 2016
Volume: 5
Number: 17

Article: A Comparison of Carbon Footprint and Production Cost of Different Pasta Products Based on Whole Egg and Pea Flour
Authors: by Antonia Nette, Patricia Wolf, Oliver Schlüter and Andreas Meyer-Aurich
Link: https://www.mdpi.com/2304-8158/5/1/17

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