Novel high-quality takeaway Neapolitan pizza from unused dough balls: hedonic and textural properties, and carbon footprinting assessment

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ID: 277317
2023
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falciano2023novelinternational Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Falciano, A.
Journal international journal of food science and technology
Year 2023
DOI
10.1111/ijfs.16534
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