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Journal: Foods, 2024
Volume: 13
Number: 3409

Article: The Physicochemical Properties and Structure of Mung Bean Starch Fermented by Lactobacillus plantarum
Authors: by Zhen Huang, Yisi Li, Tian Guo, Li Xu, Jieyao Yuan, Zuyin Li and Cuiping Yi
Link: https://www.mdpi.com/2304-8158/13/21/3409

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