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Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen
AuthID
P-00V-AGC
4
Author(s)
Brochard, M
·
Correia, P
·
Barroca, MJ
·
Guine, RPF
Document Type
Article
Year published
2021
Published
in
APPLIED SCIENCES-BASEL
Volume: 11, Issue: 14, Pages: 6617 (19)
Conference
Applied Sciences (Switzerland)
Indexing
Wos
®
Scopus
®
Crossref
®
17
Handle
®
Google Scholar
®
Metadata
Sources
Publication Identifiers
DOI
:
10.3390/app11146617
Handle
:
https://hdl.handle.net/10316/103699
Scopus
: 2-s2.0-85111399642
Wos
: WOS:000686194500001
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