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Journal: Appl. Sci., 2024
Volume: 14
Number: 3640
Article:
Influence of Soy Protein Hydrolysates on Thermo-Mechanical Properties of Gluten-Free Flour and Muffin Quality
Authors:
by
Mihaela Brumă (Călin), Iuliana Banu, Ina Vasilean, Leontina Grigore-Gurgu, Loredana Dumitrașcu and Iuliana Aprodu
Link:
https://www.mdpi.com/2076-3417/14/9/3640
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