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JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
Innovaciones en Productos Alimentarios 2020
Persimmon flours as functional ingredients in spaghetti: Chemical, physico-chemical and cooking quality
RDF description of Persimmon flours as functional ingredients in spaghetti: Chemical, physico-chemical and cooking quality - http://research.umh.es/vivo/pub/articulo/209032