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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
JaromÃr PoÅ™Ãzka, Zuzana SlavÃková, KarolÃna Bidmonová, Miroslava VymÄ›talová and Pavel DiviÅ¡
Link:
https://www.mdpi.com/2304-8158/12/13/2635
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