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The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta. [electronic resource] by
- Zeppa, Giuseppe
- Belviso, Simona
- Bertolino, Marta
- Cavallero, Maria Chiara
- Dal Bello, Barbara
- Ghirardello, Daniela
- Giordano, Manuela
- Giorgis, Marta
- Grosso, Arianna
- Rolle, Luca
- Gerbi, Vincenzo
Producer: 20160115
In:
Journal of the science of food and agriculture vol. 95
Availability: No items available.
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