Evaluation of Oxidative Stability of Full Fat Soybean Flour in Storage and Sensory Quality of Tuo Zaafi-Enriched with Soy Flour as Influenced by Traditional Processing Methods.

Foods · 2021 · PMC8472710 · PMID 34574302

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a decreasing trendno p-value reported

A reduction in L* values in germinated mung bean flour, as well as a decreasing trend with increased germination time, were reported [ 76 ].

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