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Journal: Foods, 2023
Volume: 12
Number: 2635

Article: Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates
Authors: by Jaromír Pořízka, Zuzana Slavíková, Karolína Bidmonová, Miroslava Vymětalová and Pavel Diviš
Link: https://www.mdpi.com/2304-8158/12/13/2635

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