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Effect of hydroxytyrosol, Moringa, and spirulina on the physicochemical properties and nutritional characteristics of gluten-free brownies.
Food Sci Nutr. 2023 Oct 18;12(1):385-398. doi: 10.1002/fsn3.3778. eCollection 2024 Jan.
Food Sci Nutr. 2023.
PMID: 38268863
Free PMC article.
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