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ho provato a dare un'occhiata in giro ma ci sono troppi prodotti e non ci capisco più niente..
che differenza passa tra proteine del bianco d'uovo, supro, derivate dalla caseina(..!?), della soya e del siero (anche di queste ne ho trova infinite sottospecie)?
Puoi scegliere tra le marche che ho citato sopra sono tutte di ottima qualità!!
DNP
Esatto, con quelle per lo meno vai sul sicuro, poi vedi tu, non ti cambia di molto la preparazione se ne usi una invece di un altra, basta che le prendi
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