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Journal: FermentationVolume: 9Number: 123
Article: Use of Brewers’ Spent Grains as a Potential Functional Ingredient for the Production of Traditional Herzegovinian Product Ćupter
  • Authors:
  • Anita Lalić1,
  • Andrea Karlović1 and
  • Marina Marić2,3,*
Link: https://www.mdpi.com/2311-5637/9/2/123

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