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Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta

✍ Scribed by Rodríguez De Marco, Estefanía; Steffolani, M. Eugenia; Martínez, Cristina S.; León, Alberto E.


Book ID
121713820
Publisher
Elsevier Science
Year
2014
Tongue
English
Weight
602 KB
Volume
58
Category
Article
ISSN
1096-1127

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