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Journal: Foods, 2022
Volume: 11
Number: 2456

Article: Pasta with Kiwiberry (Actinidia arguta): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment
Authors: by Agata Osoś, Patrycja Jankowska, Agnieszka Drożdżyńska, Maria Barbara Różańska, Róża Biegańska-Marecik, Hanna Maria Baranowska, Millena Ruszkowska, Miroslava Kačániová, Agnieszka Tomkowiak, Marek Kieliszek and Przemysław Łukasz Kowalczewski
Link: https://www.mdpi.com/2304-8158/11/16/2456

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