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    Valorisation of Bovine Sweet Whey and Sunflower Press Cake Blend through Controlled Fermentation as Platform for Innovative Food Materials

    Valorisation of Bovine Sweet Whey and Sunflower Press Cake Blend through Controlled Fermentation as Platform for Innovative Food Materials by Nicola Mangieri, Davide Ambrosini, Stefano Baroffio, Ileana Vigentini, Roberto Foschino, Ivano De Noni

    Published 2022-05-01
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