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Development of a cereal-based product using residual Moringa oleifera Lam. seed powder biomass and pseudo-plastic behavior of the dough mixtures

Renata D. Paz, Andrea C. Landázuri, María Gabriela Vernaza

Nutrition & Food Science (2021) 51 (3): 594–603.

https://doi.org/10.1108/NFS-05-2020-0161

Published: 10 August 2020

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