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Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion.
- Published in:
- Foods, 2023, v. 12, n. 12, p. 2395, doi. 10.3390/foods12122395
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Formulation of new sourdough bread prototypes fortified with non-compliant chickpea and pea residues.
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- Frontiers in Nutrition, 2024, p. 1, doi. 10.3389/fnut.2024.1351443
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- Article