Almond Hull as a Functional Ingredient of Bread: Effects on Physico-Chemical, Nutritional, and Consumer Acceptability Properties

1. Kahlaoui, M.
2. Bertolino, M.
3. Barbosa-Pereira, L.
4. Ben Haj Kbaier, H.
5. Bouzouita, N.
6. Zeppa, G.

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DOI: 10.3390/FOODS11060777 GOOGLE SCHOLAR lock_openOpen access editor

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