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Journal: Foods, 2025
Volume: 14
Number: 689

Article: Effects of Structural Changes in Cross-Linked Mung Bean Starch on Freeze–Thaw Properties and In Vitro Digestibility
Authors: by Altantungalag Agvaandorj, Yuanzao Li and Junhee No
Link: https://www.mdpi.com/2304-8158/14/4/689

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