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Effects of Baegjinju Rice Flour Particle Size on Flour Functionality and Quality Characteristics of Batter-Coated Deep-Fat-Fried Chicken. [PDF]
Oh D, Jeon YH, Cho Y.
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Physicochemical and functional properties of proso millet storage protein fractions
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Dry fractionation to produce functional fractions from mung bean, yellow pea and cowpea flour
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An integrated theory of whole number and fractions development
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Characterization of three tissue fractions in corn (Zea mays) cob
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