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Journal: Foods, 2021
Volume: 10
Number: 1762

Article: Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties
Authors: by Mahmood A. Hashim, Liudmila A. Nadtochii, Mariam B. Muradova, Alena V. Proskura, Khalid A. Alsaleem and Ahmed R. A. Hammam
Link: https://www.mdpi.com/2304-8158/10/8/1762

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