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    Improving the quality of steamed bread with whole soybean pulp: Effects of ultrasonic treatment on protein structure and reduction of beany flavor

    Improving the quality of steamed bread with whole soybean pulp: Effects of ultrasonic treatment on protein structure and reduction of beany flavor by Feng Han, Jialin Song, Mingming Qi, Yueming Li, Mei Xu, Xin Zhang, Chuangshuo Yan, Shanfeng Chen, Hongjun Li

    Published 2025-01-01
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