Cite
HARVARD Citation
Attanzio, A. et al. (2019). Quality, functional and sensory evaluation of pasta fortified with extracts from Opuntia ficus‐indica cladodes. Journal of the science of food and agriculture. pp. 4242-4247. [Online].
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Attanzio, A. et al. (2019). Quality, functional and sensory evaluation of pasta fortified with extracts from Opuntia ficus‐indica cladodes. Journal of the science of food and agriculture. pp. 4242-4247. [Online].