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Journal: Foods, 2021
Volume: 10
Number: 348

Article: Developing Soybean Protein Gel-Based Foods from Okara Using the Wet-Type Grinder Method
Authors: by Yuya Arai, Katsuyoshi Nishinari and Takao Nagano
Link: https://www.mdpi.com/2304-8158/10/2/348

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