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Formulating and studying compound chocolate with adding dried grape pomace as a bulking agent.
J Food Sci Technol. 2022 May;59(5):1704-1714. doi: 10.1007/s13197-021-05180-8. Epub 2021 Jun 19.
J Food Sci Technol. 2022.
PMID: 35531394
Free PMC article.
Effect of Biopolymer Dip-Coating Pretreatments as a Non-Thermal Green Technology on Physicochemical Characteristics, Drying, and Rehydration Kinetics of Santa Maria Pears.
Kian-Pour N.
Kian-Pour N.
Foods. 2023 Jun 23;12(13):2466. doi: 10.3390/foods12132466.
Foods. 2023.
PMID: 37444204
Free PMC article.
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