Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacer
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| Description | scientific article published on 03 December 2019 |
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author: José Angel Pérez-Alvarez Monika Haros Juana Fernandez-Lopez |
| Publication date | December 3, 2019 |
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| Missing/wrong data? | Edit Wikidata item |