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Enzyme-based tenderization of Vigna mungo seeds using papain and papaya leaf powder: effects on tenderness, cooking time, protein digestibility, and cytotoxicity

Crossref DOI link: https://doi.org/10.1007/s00217-026-05087-8

Published Online: 2026-02-19

Published Print: 2026-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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