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Journal: FoodsVolume: 12Number: 2635
Article: Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates
- Authors:
- Jaromír Pořízka1,*,
- Zuzana Slavíková1 and
- Karolína Bidmonová1
- et al.
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