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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Effect of Chlorophyll removal and particle size upon the nutritional and technological properties of powdered byproducts from artichoke (Cynara scolymus, L.) industrial canning.
RDF description of Effect of Chlorophyll removal and particle size upon the nutritional and technological properties of powdered byproducts from artichoke (Cynara scolymus, L.) industrial canning. - http://research.umh.es/vivo/pub/articulo/160772