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Journal: Processes, 2025
Volume: 13
Number: 2420
Article:
The Effects of Soy Flour and Resistant Starch on the Quality of Low Glycemic Index Cookie Bars
Authors:
by
Hong-Ting Victor Lin, Guei-Ling Yeh, Jenn-Shou Tsai and Wen-Chieh Sung
Link:
https://www.mdpi.com/2227-9717/13/8/2420
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