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Statistics for THE EFFECT OF SEED TEMPERING AND MICRONIZATION TEMPERATURE ON THE PHYSICOCHEMICAL PROPERTIES OF CHICKPEA FLOUR AND ITS PERFORMANCE AS A BINDER IN LOW-FAT PORK BOLOGNA

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THE EFFECT OF SEED TEMPERING AND MICRONIZATION TEMPERATURE ON THE PHYSICOCHEMICAL PROPERTIES OF CHICKPEA FLOUR AND ITS PERFORMANCE AS A BINDER IN LOW-FAT PORK BOLOGNA 6

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UNATRAKARN-THESIS.pdf 78

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