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Nutritional and physicochemical characteristics of Asiatic hard clam powder prepared by different cook‐drying processes: a comparative study

Fuente: Wiley Open Access

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Autori principali:	Pankyamma Viji, Puthanpurakkal Kizhakethil Binsi, Senapathi Sireesha, Laly S. J., George Ninan
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2024
Soggetti:	Journal of the Science of Food and Agriculture
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

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