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Development of bouillon cubes from souari nut pulp: formulation and physicochemical and sensorial evaluations

Overview of attention for article published in Brazilian Journal of Food Technology, July 2016
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  • Average Attention Score compared to outputs of the same age
  • Good Attention Score compared to outputs of the same age and source (75th percentile)

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Citations

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6 Dimensions

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32 Mendeley
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