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EFFECT OF THE USE OF GUM AND STARCH ON THE GUAVA STRUCTURES RHEOLOGICAL PROPERTIES (Psidium guajava L.)
vol. 4, 2019 -115924 -
IN VITRO BIOACESSIBILITY OF BIOACTIVE COMPOUNDS IN MIXED TROPICAL FRUIT BARS
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Sensory-Guided Development of Plant-Based Meat Products Using Freeze-Dried Cashew Fiber
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