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Francesco Caponio, Mariagrazia Giarnetti, Vito M. Paradiso, Carmine Summo and Tommaso Gomes Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils International Journal of Food Science & Technology 48

Article first published online: 22 AUG 2012 | DOI: 10.1111/j.1365-2621.2012.03161.x

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