Grape skin and seed flours as functional ingredients of pizza: Potential and drawbacks related to nutritional, physicochemical and sensory attributes

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ID: 277332
2023
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difonzo2023grapelwt Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Difonzo, G.
Journal lwt
Year 2023
DOI
10.1016/j.lwt.2023.114494
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