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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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