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Changes in the physicochemical properties and in vitro protein digestibility of peanut hulls treated via mechanical

Miao-Miao Feng1, Ya-Fen Wang2, Xuan Cai2,3

  • 1College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306 China.

Food Science and Biotechnology
|June 1, 2022
PubMed

Keywords:
DigestibilityMechanical activationPeanut hulls powder

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