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Journal: Biol. Life Sci. Forum, 2021
Volume: 6
Number: 90

Article: Sustainable Use of Fruit and Vegetable By-Products as New Food Ingredients: The Case of Fortified Cereal-Based Products
Authors: by Valentina Lacivita, Amalia Conte and Matteo Alessandro Del Nobile
Link: https://www.mdpi.com/2673-9976/6/1/90

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