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Cited article:

Non-traditional ways of enriching flour and bread products based on local plant raw materials

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E3S Web of Conferences 486 02024 (2024)
https://doi.org/10.1051/e3sconf/202448602024

Exploring the Biological Value of Red Grape Skin: Its Incorporation and Impact on Yogurt Quality

Eugenia Covaliov, Tatiana Capcanari, Vladislav Reșitca, Aurica Chirsanova, Alina Boiștean, Rodica Sturza, Antoanela Patras, Cristina Bianca Pocol, Olga Ruseva and Ana Chioru
Foods 13 (20) 3254 (2024)
https://doi.org/10.3390/foods13203254

Processing of natural plant raw materials and their use as additives in the food industry

S N Nikonovich, N A Tarasenko and S I Kucherova
IOP Conference Series: Earth and Environmental Science 845 (1) 012121 (2021)
https://doi.org/10.1088/1755-1315/845/1/012121

Pre-Hispanic Foods Oyster Mushroom (Pleurotus ostreatus), Nopal (Opuntia ficus-indica) and Amaranth (Amaranthus sp.) as New Alternative Ingredients for Developing Functional Cookies

Georgina Uriarte-Frías, Martha M. Hernández-Ortega, Gabriela Gutiérrez-Salmeán, Miriam Magale Santiago-Ortiz, Humberto J. Morris-Quevedo and Marcos Meneses-Mayo
Journal of Fungi 7 (11) 911 (2021)
https://doi.org/10.3390/jof7110911