The authors acknowledge the Hungarian University of Agriculture and Life Sciences's Doctoral School of Food Science and the University of Szeged's Department of Food Engineering for the support in this study.
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( Oliveira, I. S Lourenço, L. F. H. Sousa, C. L. Peixoto Joele, M. R. S. Ribeiro, S. C. A. 2015). Composition of MSM from Brazilian catfish and technological properties of fish flour. Food Control, 50: 38– 44. 10.1016/j.foodcont.2014.08.018
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