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Journal: Proceedings, 2021
Volume: 70
Number: 72

Article: Persimmon Flour Co-Products as Novel Ingredients in the Reformulation of Pork Liver Pâté
Authors: by Raquel Lucas-González, José Ángel Pérez-Álvarez, Manuel Viuda-Martos and Juana Fernández-López
Link: https://www.mdpi.com/2504-3900/70/1/72

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