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Optimization of novel multigrain pasta and evaluation of physicochemical properties: using D‐optimal mixture design.
- Published in:
- Food Science & Nutrition, 2021, v. 9, n. 10, p. 5546, doi. 10.1002/fsn3.2514
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Optimization of athletic pasta formulation by D‐optimal mixture design.
- Published in:
- Food Science & Nutrition, 2020, v. 8, n. 8, p. 4546, doi. 10.1002/fsn3.1764
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- Article
Physicochemical properties and organoleptic aspects of ice cream enriched with microencapsulated pistachio peel extract.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 3, p. 570, doi. 10.1111/1471-0307.12698
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- Article