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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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