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Kristin Choo
Kristin Choo
University of Manitoba
Chemistry
Food science
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Impact of milling on the functional and physicochemical properties of green lentil and yellow pea flours
2021
Cereal Chemistry
Burcu Guldiken
Adam Franczyk
Lindsey Boyd
Ning Wang
Kristin Choo
Elaine Sopiwnyk
James D. House
Jitendra Paliwal
Michael T. Nickerson
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