A comparative study of the functionality and protein...

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Cereal Chemistry 2019 / 10

A comparative study of the functionality and protein quality of a variety of legume and cereal flours

Stone, Andrea K., Nosworthy, Matthew G., Chiremba, Constance, House, James D., Nickerson, Michael T.
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Journal:
Cereal Chemistry
DOI:
10.1002/cche.10226
Date:
October, 2019
File:
PDF, 570 KB
2019
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