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      Pulse proteins: Processing, characterization, functional properties and applications in food and feed

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      Food Research International

      Elsevier BV

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          Grain legumes—a boon to human nutrition

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            Effect of the addition of different fibres on wheat dough performance and bread quality

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              Functional properties and amino acid content of a protein isolate from mung bean flour*

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                Author and article information

                Journal
                Food Research International
                Food Research International
                Elsevier BV
                09639969
                March 2010
                March 2010
                : 43
                : 2
                : 414-431
                Article
                10.1016/j.foodres.2009.09.003
                df390636-2744-45bb-9366-5447d09ff70b
                © 2010

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