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Comparison of cake compositions, pepsin digestibility and amino acids concentration of proteins isolated from black mustard and yellow mustard cakes

Crossref DOI link: https://doi.org/10.1186/s13568-015-0110-y

Published Online: 2015-04-07

Published Print: 2015-12

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

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