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Coffee Pulp Waste as a Functional Ingredient: Effect on Salty Cookies Quality
by Josefina Moreno, Sonia Cozzano, Ana Mercedes Pérez, Patricia Arcia and Ana Curutchet
Journal of Food and Nutrition Research. 2019, 7(9), 632-638. DOI: 10.12691/jfnr-7-9-2
Pub. Date: October 14, 2019Views: 1881Downloads: 1368
coffee by-products dietary fibre antioxidant capacity sensory acceptance cookies
Abstract Full Text PDF (336 KB) Full Text HTML Full Text ePUB (932 KB)
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