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Impact of Pumpkin Seed, Brown Rice, Yellow Pea, and Hemp Seed Proteins on the Physicochemical, Technological, and Sensory Properties of Green Lentil Cookies by Réka Juhász, Lívia Hajas, Éva Csajbókné Csobod, Zoltán Pálinkás, Margita Szilágyi-Utczás, Csilla Benedek
Published 2025-04-01Get full text
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