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JERUSALEM ARTICHOKE INGREDIENT FOR THE NUTRITIONAL PROFILE IMPROVEMENT OF SOURDOUGH BREAD: TECHNO-FUNCTIONAL PROPERTIES AND CONSUMER PERCEPTION

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Año: 2024

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Thermal transitions and microstructure of starch-apple pomace-based systems

International Journal of Food Science & Technology; Año: 2022

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Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes

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