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Journal: Biol. Life Sci. Forum, 2022
Volume: 17
Number: 19

Article: Development of Breads Fortified in Calcium and High Protein Content through the Use of Bean Flour and Regional Fruits
Authors: by Natalia Bassett, Abigail Gutierrez, Elina Acuña and Analia Rossi
Link: https://www.mdpi.com/2673-9976/17/1/19

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