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A few consistent swaps tend to do most of the work: Replace heavy cream or sour cream with Greek yogurtyoull gain protein without losing much texture in most recipes
It has a molecular weight of approximately 403.9 Da in its free peptide form (or ~340.4 Da without the copper ion)
Reformulating a staple product to introduce more protein or fiber is an approach brands such as Oroweat, Natures Own and Lewis Bake Shop are adopting en masse
The following day, brains were transferred into PBS 1X on ice, under heavy agitation for 24 h
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