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Journal: Foods, 2022
Volume: 11
Number: 918

Article: Effects of Electrospun Potato Protein–Maltodextrin Mixtures and Thermal Glycation on Trypsin Inhibitor Activity
Authors: by Monika Gibis, Franziska Pribek and Jochen Weiss
Link: https://www.mdpi.com/2304-8158/11/7/918

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