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Research Article

Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization

Cladodios de Opuntia como ingrediente funcional en el pan de trigo duro: características reológicas, sensoriales y químicas

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Pages 96-104 | Received 13 Oct 2020, Accepted 07 Dec 2020, Published online: 14 Jan 2021

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