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Journal: Foods, 2022
Volume: 11
Number: 591
Article:
Evaluation of the Physicochemical and Functional Properties of Aquasoya (Glycine max Merr.) Powder for Vegan Muffin Preparation
Authors:
by
Yoon-Ha Kim and Weon-Sun Shin
Link:
https://www.mdpi.com/2304-8158/11/4/591
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