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Aquafaba from Korean Soybean II: Physicochemical Properties and Composition Characterized by NMR Analysis.
- Published in:
- Foods, 2021, v. 10, n. 11, p. 2589, doi. 10.3390/foods10112589
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- Article
Aquafaba from Korean Soybean I: A Functional Vegan Food Additive.
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- Foods, 2021, v. 10, n. 10, p. 2433, doi. 10.3390/foods10102433
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- Article
Revalorization of the Cooking Water (Aquafaba) from Soybean Varieties Generated as a By-Product of Food Manufacturing in Korea.
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- Foods, 2021, v. 10, n. 10, p. 2287, doi. 10.3390/foods10102287
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- Article
Antioxidant Effect and Sensory Evaluation of Yogurt Supplemented with Hydroponic Ginseng Root Extract.
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- Foods, 2021, v. 10, n. 3, p. 639, doi. 10.3390/foods10030639
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- Article
Resurfacing of the nasopharynx after nasopharyngectomy using a free radial forearm flap.
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- Head & Neck, 2001, v. 23, n. 10, p. 916, doi. 10.1002/hed.1132
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- Article
Presence of β-Amylase in Ramie Leaf and its Anti-staling Effect on Rice Cake.
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- Food Science & Biotechnology, 2015, v. 24, n. 1, p. 37, doi. 10.1007/s10068-015-0006-2
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- Article