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    Evaluation of Functional Properties of Wheat Germ Protein Hydrolysates and Its Effect on Physicochemical Properties of Frozen Yogurt

    In this study, the effect of wheat germ protein hydrolysates (WGPH) on physicochemical and sensory properties of frozen yogurt was investigated. For this purpose, first, the WGPH was produced using two enzymes...

    Sekineh Ghelich, Peiman Ariaii… in International Journal of Peptide Research … (2022)