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Fruit and Vegetable Processing Wastes By-Products as Innovative Ingredients to Enhance the Nutritional Quality of Baked Foods

Crossref DOI link: https://doi.org/10.1007/978-1-0716-4763-9_4

Published Online: 2025-08-20

Published Print: 2025

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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