Grape skin and seed flours as functional ingredients of pizza: Potential and drawbacks related to nutritional, physicochemical and sensory attributes
Clicks: 52
ID: 277332
2023
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| Reference Key |
difonzo2023grapelwt
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|---|---|
| Authors | Difonzo, G. |
| Journal | lwt |
| Year | 2023 |
| DOI |
10.1016/j.lwt.2023.114494
|
| URL | |
| Keywords | Keywords not found |
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