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Effect of foaming duration, soy protein isolate and drying temperature on DPPH activity, color and solubility of foam-mat dried bottle gourd powder: optimization, characterization and storage study

Crossref DOI link: https://doi.org/10.1007/s11694-025-03113-z

Published Online: 2025-01-29

Published Print: 2025-04

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

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