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s11694-020-00411-6.pdf.jpgFeb-2020Persimmon fours as functional ingredients in spaghetti: chemical, physico‑chemical and cooking quality
Lucas González, Raquel; Fernández-López, Juana; Pérez-Alvarez, José Angel; Chaves Lopez, Clemencia; Nivokazi, SHKEMB; Moscaritolo, Salvatore; SACCHETTI, Giampiero
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