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Effect of use of citrus bagasse as functional product-extender on physicochemical and textural properties of cooked ham
Effect of use of citrus bagasse as functional product-extender on physicochemical and textural properties of cooked ham
2011
José Antonio Aguilar-Rico
Leopoldo González-Cruz
José Mayolo Juárez Goiz
Zaira B. Guadarrama-Álvarez
María E. Ramírez-Ortíz
Aurea Bernardino-Nicanor
Keywords:
Bagasse
Food science
Pulp and paper industry
Extender
Materials science
Chemistry
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