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1 Ergebnisse
1
Physiochemical and Sensory Properties of Bread Fortified wi..:
Jaromír Pořízka
;
Zuzana Slavíková
;
Karolína Bidmonová
..
https://www.mdpi.com/2304-8158/12/13/2635. , 2023
Link:
https://doi.org/10.3390/foods12132635
RT Journal T1
Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:08653c7f6f28493daadcf2a45f52be11&Exemplar=1&LAN=DE A1 Jaromír Pořízka A1 Zuzana Slavíková A1 Karolína Bidmonová A1 Miroslava Vymětalová A1 Pavel Diviš PB MDPI AG YR 2023 K1 high protein food K1 pastry K1 wheat bran K1 protein isolates K1 whey protein K1 rheology K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/12/13/2635 LK http://dx.doi.org/https://doi.org/10.3390/foods12132635 DO https://doi.org/10.3390/foods12132635 SF ELIB - SuUB Bremen
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