Valorisation of frozen chestnut by-products: technological challenges for the production of gluten-free flour

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ID: 70524
2019
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borges2019valorisationjournal Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Borges, A.
Journal journal of food measurement and characterization
Year 2019
DOI
10.1007/s11694-018-9999-6
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