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Open Accesshttps://doi.org/10.1016/j.jafr.2024.101183
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Cite Publication Date: Apr 30, 2024 | |
 Citations: 1 |  License type: cc-by |
Nutritional, functional and sensory characteristics of an infant puree food from pre-treated pumpkin flesh (Curcubita pepo L.), soybean (Glycine max L.) and spinach leaves (Spinacia oleracea)
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