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Journal: Foods, 2024
Volume: 13
Number: 139

Article: Effects of Fish Skin Gelatin Hydrolysates Treated with Alcalase and Savinase on Frozen Dough and Bread Quality
Authors: by Sefik Tekle, Gorkem Ozulku, Hatice Bekiroglu and Osman Sagdic
Link: https://www.mdpi.com/2304-8158/13/1/139

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