Innovative Food Science & Emerging Technologies
 2023
DOI: 10.1016/j.ifset.2023.103517
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Rubus idaeus by-products: Sustainable improvement of the antioxidant value of sourdough bread by a new end-use of exhausted seeds still containing bioactive compounds

Raimondo Gaglio,
Lorenza La Rosa,
Graziella Serio
et al.
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