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    Effect of heating time and drying method on the functional properties of soy protein isolate–maltodextrin conjugates for plant-based meringue cookies

    Effect of heating time and drying method on the functional properties of soy protein isolate–maltodextrin conjugates for plant-based meringue cookies by Hyun Woo Choi, Jung-Hoon Kim, Seung Hwan Ham, Chaeyoung Park, Jeong-Won Kim, Jungwoo Hahn, Young Jin Choi

    Published 2025-06-01
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