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WO2016097328A1 - Process for producing dough intended for food for human consumption and/or animal feeds comprising at least 35% of leguminous plant - Google Patents
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WO2016097328A1 - Process for producing dough intended for food for human consumption and/or animal feeds comprising at least 35% of leguminous plant - Google Patents
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Foods | Free Full-Text | The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin | HTML
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Foods | Free Full-Text | The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin | HTML
![Foods | Free Full-Text | The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin | HTML Foods | Free Full-Text | The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin | HTML](https://www.mdpi.com/foods/foods-08-00128/article_deploy/html/images/foods-08-00128-g002.png)
Foods | Free Full-Text | The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin | HTML
![Foods | Free Full-Text | The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin | HTML Foods | Free Full-Text | The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin | HTML](https://www.mdpi.com/foods/foods-08-00128/article_deploy/html/images/foods-08-00128-g001.png)