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