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Journal: Foods, 2024
Volume: 13
Number: 2951
Article:
Enhancing Gluten-Free Crispy Waffles with Soybean Residue (Okara) Flour: Rheological, Nutritional, and Sensory Impacts
Authors:
by
Aunchalee Aussanasuwannakul, Kassamaporn Puntaburt and Thidarat Pantoa
Link:
https://www.mdpi.com/2304-8158/13/18/2951
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