Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties - Concepedia

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Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties

131

Citations

21

References

2019

Year

Barbara Simonato, Sara Trevisan, Roberta Tolve, Fabio Favati, Gabriella Pasini

Food ChemistryNutritionNovel FoodHealth SciencesFood CompositionFood AnalysisAgricultural EconomicsPasta FortificationFood ComponentFood QualityFood AdditiveTechnological CharacteristicsOlive Pomace

References

	Year	Citations

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