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2021•Biomass Conversion and BiorefineryOpen access

Grape pomace powder valorization: a novel ingredient to improve the nutritional quality of gluten-free muffins

Yanina Baldán, Mathías Riveros, María Paula Fabani, Rosa Rodríguez

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Key concepts: Pomace, Ingredient, Food science, Gluten, Chemistry, Dietary fiber, Gluten free, Active ingredient

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