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Journal: Foods, 2022
Volume: 11
Number: 1992
Article:
Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake
Authors:
by
Nikola Maravić, Dubravka Škrobot, Tamara Dapčević-Hadnađev, Biljana Pajin, Jelena Tomić and Miroslav Hadnađev
Link:
https://www.mdpi.com/2304-8158/11/14/1992
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