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    Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica”

    Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica” by Bouchra Nabil, Rachida Ouaabou, Mourad Ouhammou, Lamia Essaadouni, Mostafa Mahrouz

    Published 2020-01-01
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