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Journal: FoodsVolume: 8Number: 342
Article: Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure
  • Authors:
  • Lambros Sakkas1,
  • Maria Tzevdou2 and
  • Evangelia Zoidou1
  • et al.
Link: https://www.mdpi.com/2304-8158/8/8/342

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