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Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit

Crossref DOI link: https://doi.org/10.1007/s13197-019-04046-4

Published Online: 2019-08-23

Published Print: 2020-01

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

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