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Protein enriched foods and healthy ageing: Effects of almond flour, soy flour and whey protein fortification on muffin characteristics
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
2016 (English)Report (Other academic)
Place, publisher, year, edition, pages
2016.
Series
SP Rapport, ISSN 0284-5172 ; 2016:02
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-5299Local ID: 30614OAI: oai:DiVA.org:ri-5299DiVA: diva2:962940
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-01-11Bibliographically approved

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fulltext(528 kB)45 downloads
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File name FULLTEXT01.pdfFile size 528 kBChecksum SHA-512
0b5b48d340785c39051e2c32223818017517fd1fa8aaf2b36964c38334ccc1650cddbd4bdcc9aabeb214b46a101c456111c8902e796ecb60d9d3775e6b5bdf02
Type fulltextMimetype application/pdf

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CiteExportLink to record
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