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Journal: Foods, 2021
Volume: 10
Number: 1685
Article:
Effects of Different Processing Methods and Internal Components on Physicochemical Properties and Glycemic Index of Adzuki Bean Powder
Authors:
by
Feiyue Ren, Xiaoxue Yang, Lili Wang and Sumei Zhou
Link:
https://www.mdpi.com/2304-8158/10/8/1685
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