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Effect of Germination and Roasting Treatment on the Quality Characteristics and Antioxidant Properties of Black Soybean Flours

Koan Sik Woo, Ji Hae Lee, Byong Won Lee, Yu Young Lee, Byoung Kyu Lee, Hyun-Joo Kim

Food Engineering Progress :: Vol.22 No.1 pp.75-84

DOI:https://doi.org/10.13050/foodengprog.2018.22.1.75
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