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Journal: FoodsVolume: 12Number: 2801
Article: Influence of the Amount and Type of Whey Protein on the Chemical, Technological, and Sensory Quality of Pasta and Bakery Products
  • Authors:
  • Marina Rocha Komeroski1 and
  • Viviani Ruffo de Oliveira2,*
Link: https://www.mdpi.com/2304-8158/12/14/2801

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