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Publication | Open Access

Optimization of gluten‐free sponge cake fortified with whey protein concentrate using mixture design methodology

DOIFull Paper Access

54

Citations

28

References

2020

Year

Imène Ammar, Houda Gharsallah, Abir Ben Brahim, Hamadi Attia, Mohamed Ali Ayadi, Bilel Hadrich, Imène Felfoul
Food Chemistry

References

YearCitations

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