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Physicochemical, Nutritional and Antioxidant Properties of Tempeh Flour from Common Bean ( Phaseolus vulgaris L.)

✍ Scribed by Reyes-Bastidas, M.; Reyes-Fernandez, E. Z.; Lopez-Cervantes, J.; Milan-Carrillo, J.; Loarca-Pina, G. F.; Reyes-Moreno, C.

No coin nor oath required. For personal study only.

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