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Journal: Foods, 2023
Volume: 12
Number: 2380

Article: Saffron Floral By-Products as Novel Sustainable Vegan Ingredients for the Functional and Nutritional Improvement of Traditional Wheat and Spelt Breads
Authors: by Débora Cerdá-Bernad and María José Frutos
Link: https://0-www-mdpi-com.brum.beds.ac.uk/2304-8158/12/12/2380

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