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Journal: Foods, 2020
Volume: 9
Number: 1705
Article:
Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling
Authors:
by
Antonella Pasqualone, Barbara Laddomada, Fatma Boukid, Davide De Angelis and Carmine Summo
Link:
https://www.mdpi.com/2304-8158/9/11/1705
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