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Determination of genetically modified corn and soy in processed food products

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Optimization of fermenting medium by statistical method for production of alkaline protease by Bacillus licheniformis MZK05M9

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Genetic polymorphism of soybean genotypes with contrasting levels of phosphatidylcholine, protein, and lipoxygenase-2

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Impact of diverse processing treatments on nutritional and anti-nutritional characteristics of soybean (Glycine max L.)

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Impact of soaking, germination, fermentation, and roasting treatments on nutritional, anti-nutritional, and bioactive composition of black soybean (Glycine max L.)

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Consumption of corn and soybean sprouts enriched with egg shell in improving oxidative stress and estrogen depletion in ovariectomized rats

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