Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour
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Title
Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour
Authors
Keywords
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Journal
Foods
Volume 9, Issue 5, Pages 589
Publisher
MDPI AG
Online
2020-05-07
DOI
10.3390/foods9050589
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