Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products
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Date
2018
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Lafarga, Tomás
Bademunt, Ariadna
Gallagher, Eimear
Bobo, Gloria
Echeverría Cortada, Gemma
Viñas Almenar, Inmaculada
Aguiló-Aguayo, Ingrid
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International Journal of Food Science and Technology, 2018, p.1-7