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Journal: FoodsVolume: 13Number: 139
Article: Effects of Fish Skin Gelatin Hydrolysates Treated with Alcalase and Savinase on Frozen Dough and Bread Quality
  • Authors:
  • Sefik Tekle1,
  • Gorkem Ozulku2 and
  • Hatice Bekiroglu3,*
  • et al.
Link: https://www.mdpi.com/2304-8158/13/1/139

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