Use of winemaking by-products as an ingredient for tomato puree: The effect of particle size on product quality

Published 2013 View Full Article

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Title
Use of winemaking by-products as an ingredient for tomato puree: The effect of particle size on product quality
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 152, Issue -, Pages 162-168
Publisher
Elsevier BV
Online
2013-11-28
DOI
10.1016/j.foodchem.2013.11.103

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