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Food Research International (Ottawa, Ont.)|May 5, 2026
The effect of mung bean hull dietary fiber on the quality and starch digestion process of pressed mung bean cakeYue Gu, Rong Xu, David Julian McClements, et al.Food Chemistry|February 19, 2022
Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensityYongjian Cai, Bifen Chen, Di Zeng, et al.Pageof 2