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Bread Improvement with Nutraceutical Ingredients Obtained from Food By-Products: Effect on Quality and Technological Aspects

Giulio Scappaticci,Nicola Mercanti,Ylenia Pieracci, Corrado Ferrari, Roberto Mangia,Andrea Marianelli,Monica Macaluso,Angela Zinnai

FOODS（2024）

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dough improvement,bakery products,shelf-life,pectin,grape pomace
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