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Nutrition and baking properties of mung bean sourdough bread with high y-aminobutyric acid
Nutrition and baking properties of mung bean sourdough bread with high y-aminobutyric acid
2016
Su Xiaoqin
Zhang Kexin
Huang Weining
Liu Ruoshi
Chen Junmin
Zhang Luan
Li Zhibin
Fu Guihua
Rayas-Duarte Patrica
Keywords:
Biotechnology
Food science
Aminobutyric acid
Engineering
mung bean
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