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Research Article

Evaluation of the potential of Lotus root (Nelumbo nucifera) flour as a fat mimetic in biscuits with improved functional and nutritional properties

Evaluación del potencial de la harina de raíz de loto (Nelumbo nucifera) para mimetizar la grasa en galletas con propiedades funcionales y nutricionales mejoradas

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Pages 624-634 | Received 13 Apr 2020, Accepted 14 Aug 2020, Published online: 29 Sep 2020

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