Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour

Published 2013 View Full Article

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Title
Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 141, Issue 1, Pages 517-523
Publisher
Elsevier BV
Online
2013-03-14
DOI
10.1016/j.foodchem.2013.03.005

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