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Physicochemical, functional and microstructural characteristics of vegetable soybean (Glycine max) as affected by variety and cooking process

Crossref DOI link: https://doi.org/10.1007/s11694-015-9255-2

Published Online: 2015-05-26

Published Print: 2015-09

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

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