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Journal: Foods, 2021
Volume: 10
Number: 1415
Article:
Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans
Authors:
by
Prit Khrisanapant, Sze Ying Leong, Biniam Kebede and Indrawati Oey
Link:
https://www.mdpi.com/2304-8158/10/6/1415
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