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Gnocchi
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In vitro digestibility
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Mannitol
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Meat
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Navy bean
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Nutritional composition
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Reformulation
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Seaweed
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Sensory analysis
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TPA
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Undaria pinnatifida
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Volatiles
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Comparison of New Zealand and commercial wakame (Undaria pinnatifida) in terms of physicochemical characteristics, sensory properties and volatile composition
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Balbas, Jessica Marie Garcia
Published 2012
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Physicochemical and Sensory Characterization of Gnocchi and the Effects of Novel Reformulation on in Vitro Digestibility
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Liu, Tingting
Published 2014
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Hamid, Nazimah
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Balbas, Jessica Marie Garcia
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