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Journal: Foods, 2022
Volume: 11
Number: 2967

Article: Effect of the Addition of Soybean Residue (Okara) on the Physicochemical, Tribological, Instrumental, and Sensory Texture Properties of Extruded Snacks
Authors: by Aunchalee Aussanasuwannakul, Chowladda Teangpook, Witcha Treesuwan, Kassamaporn Puntaburt and Pisut Butsuwan
Link: https://www.mdpi.com/2304-8158/11/19/2967

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