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Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads

Crossref DOI link: https://doi.org/10.1007/s13197-015-1840-1

Published Online: 2015-07-01

Published Print: 2015-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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