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Bamboo fiber improves the functional properties of reduced salt and phosphate-free Bologna sausage |
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| Authors: | Iara Maria Cerqueira Magalhães Camila de Souza Paglarini Vitor Andre Silva Vidal Marise Aparecida Rodrigues Pollonio |
| Affiliation: | Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil |
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