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Persimmon Flour Co-Products as Novel Ingredients in the Reformulation of Pork Liver Pâté
 
 
Proceeding Paper

Article Versions Notes

Proceedings 2021, 70(1), 73; https://doi.org/10.3390/foods_2020-07690
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article pdf uploaded. 15 April 2021 03:46 CEST Version of Record https://www.mdpi.com/2504-3900/70/1/73/pdf
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