Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality
Author:
Publisher
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
Subject
Nutrition and Dietetics,Food Science
Link
http://journal.pan.olsztyn.pl/pdf-159360-87856
Reference80 articles.
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5. https://doi.org/10.1016/j.foodchem.2011.07.042
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