2024
DOI: 10.2139/ssrn.4858283
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Functional Properties of Cladodes Flour (Opuntia Ficus-Indica) and Sensorial Attributes of Wheat-Cladodes Composite Bread: Effects of Processing Methods and Blending Ratio

Belay Dereje,
Habtamu Megersa Guluma,
Mustafa Özden
et al.
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