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Journal: Applied SciencesVolume: 13Number: 3316
Article: Influence of the Protein-Based Emulsions on the Rheological, Thermo-Mechanical and Baking Performance of Muffin Formulations
  • Authors:
  • Iuliana Banu1,
  • Livia Patrașcu2 and
  • Iuliana Aprodu1,*
  • et al.
Link: https://www.mdpi.com/2076-3417/13/5/3316

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