ArticleFoods (Basel, Switzerland)2025

Utilization of Tamarind, Pineapple, and Chickpea Pulp as Sources of Bioactive Compounds in a Functional Confectionery: Nutritional Composition, Antioxidant Potential, and In Vitro Digestibility.

Alma Cristina Gaytán-Lara et al.PubMed ↗Full text ↗Publisher ↗

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