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Sudha et al., 2007. Food Chemistry, 104 (2): 686-692

Document reference 
Sudha, M. L., Baskaran, V.; Leelavathi, K., 2007. Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chemistry, 104 (2): 686-692
Citation key 
Sudha et al., 2007