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Journal: Foods, 2025
Volume: 14
Number: 3709

Article: Aquafaba Hydrolysates as Functional Ingredients in Muffin Cakes: Effects on Physicochemical Properties, Quality Attributes, and Antioxidant Activity
Authors: by Hatice Bekiroglu
Link: https://www.mdpi.com/2304-8158/14/21/3709

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