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Journal: Foods, 2020
Volume: 9
Number: 871

Article: Effect of Thermal Processing on Physico-Chemical and Antioxidant Properties in Mulberry Silkworm (Bombyx mori L.) Powder
Authors: by Artorn Anuduang, Yuet Ying Loo, Somchai Jomduang, Seng Joe Lim and Wan Aida Wan Mustapha
Link: https://www.mdpi.com/2304-8158/9/7/871

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