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Lang, V., Bellisle, F., Oppert, J., Craplet, C., Bornet, F., Slama, G. and Grand, B. (1998) Satiating Effect of Proteins in Healthy Subjects: A Comparison of Egg Albumin, Casein, Gelatin, Soy Protein, Pea Protein, and Wheat Gluten. The American Journal of Clinical Nutrition, 67, 1197-1204.
https://doi.org/10.1093/ajcn/67.6.1197

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