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Journal: Foods, 2020
Volume: 9
Number: 1705

Article: Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling
Authors: by Antonella Pasqualone, Barbara Laddomada, Fatma Boukid, Davide De Angelis and Carmine Summo
Link: https://0-www-mdpi-com.brum.beds.ac.uk/2304-8158/9/11/1705

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