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Assessing Different Fruit Formulations for the Supplementation of Bakery Products with Bioactive Micro-Constituents from Sweet Cherry (Prunus avium L.) and Sour Cherry (Prunus cerasus L.): A Physicochemical and Rheological Approach
 
 
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Foods 2024, 13(17), 2793; https://doi.org/10.3390/foods13172793
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