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RiuNet: Repositori Institucional de la Universitat Politècnica de Valencià

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Impact of Disruption and Drying Conditions on Physicochemical, Functional and Antioxidant Properties of Powdered Ingredients Obtained from Brassica Vegetable By-Products 28

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Impact of Disruption and Drying Conditions on Physicochemical, Functional and Antioxidant Properties of Powdered Ingredients Obtained from Brassica Vegetable By-Products 2 3 5 3 2 3 0

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Bas-BellverBarreraBetoret - Impact of Disruption and Drying Conditions on Physicochemical Functio....pdf 23

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