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Journal: Foods, 2018
Volume: 7
Number: 6
Article:
Comparison of Conventional and Microwave Treatment on Soymilk for Inactivation of Trypsin Inhibitors and In Vitro Protein Digestibility
Authors:
by
Brinda Harish Vagadia, Sai Kranthi Vanga, Ashutosh Singh, Yvan Gariepy and Vijaya Raghavan
Link:
https://www.mdpi.com/2304-8158/7/1/6
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