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Journal: Foods, 2022
Volume: 11
Number: 3647

Article: Texturized Vegetable Protein as a Source of Protein Fortification of Wheat Buns
Authors: by Susanne Bølling Laugesen, Sandra Lenz Dethlefsen, Iben Lykke Petersen and Margit Dall Aaslyng
Link: https://www.mdpi.com/2304-8158/11/22/3647

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