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Structural, physicochemical, and functional properties of insoluble dietary fiber derived from okara by Viscozyme® L.
J Food Sci. 2023 May;88(5):1994-2008. doi: 10.1111/1750-3841.16565. Epub 2023 Apr 10.
J Food Sci. 2023.
PMID: 37038307
Effect of protein-polysaccharide hybrid gelator system on the material properties and 3D extrusion printability of mashed potatoes.
Li Y, Cheng Z, Zhang J, Xu S, Cai Y, Ding Y, Lyu F.
Li Y, et al.
J Food Sci. 2024 Apr;89(4):2347-2358. doi: 10.1111/1750-3841.17003. Epub 2024 Mar 15.
J Food Sci. 2024.
PMID: 38488735
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