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Journal: Appl. Sci., 2025
Volume: 15
Number: 11279
11279
Article: Incorporation of Protein Alternatives in Bakery Products: Biological Value and Techno-Functional Properties
Authors: by Carlos Daniel Perea-Escobar, Liliana Londoño-Hernández, Juan Roberto Benavente-Valdés, Nagamani Balagurusamy, Juan Carlos Contreras Esquivel and Ayerim Y. Hernández-Almanza
Link: https://www.mdpi.com/2076-3417/15/20/11279

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