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Journal: Foods, 2022
Volume: 11
Number: 212

Article: Effects of Processing on Starch Structure, Textural, and Digestive Property of “Horisenbada”, a Traditional Mongolian Food
Authors: by Hongyan Li, Zhijun Chen, Yifan Mu, Ruolan Ma, Laxi Namujila and Minghai Fu
Link: https://www.mdpi.com/2304-8158/11/2/212

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