Effect of hydroxytyrosol, Moringa, and spirulina on the physicochemical properties and nutritional characteristics of gluten-free brownies

1. Peñalver, R.
2. Martínez-Zamora, L.
3. Lorenzo, J.M.
4. Ros, G.
5. Nieto Martínez, G.

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DOI: 10.1002/FSN3.3778 GOOGLE SCHOLAR lock_openAccés obert editor

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Font de les dades: Scopus