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Journal: Foods, 2021
Volume: 10
Number: 2192

Article: Evaluation of Oxidative Stability of Full Fat Soybean Flour in Storage and Sensory Quality of Tuo Zaafi-Enriched with Soy Flour as Influenced by Traditional Processing Methods
Authors: by Ece Gulkirpik, Marco Toc, Richard A. Atuna, Francis K. Amagloh and Juan E. Andrade Laborde
Link: https://www.mdpi.com/2304-8158/10/9/2192

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