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Effect of resistant starch and aging conditions on the physicochemical properties of frozen soy yogurt.
J Food Sci Technol. 2015 Dec;52(12):8164-71. doi: 10.1007/s13197-015-1895-z. Epub 2015 Jun 11.
J Food Sci Technol. 2015.
PMID: 26604390
Free PMC article.
Providing new formulation for white compound chocolate based on mixture of soy flour, sesame paste, and emulsifier: An optimization study using response surface methodology.
Hosseini AF, Mazaheri-Tehrani M, Yeganehzad S, Razavi SMA.
Hosseini AF, et al.
Food Sci Nutr. 2021 Jan 10;9(3):1432-1440. doi: 10.1002/fsn3.2111. eCollection 2021 Mar.
Food Sci Nutr. 2021.
PMID: 33747457
Free PMC article.
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