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Exploring the potential of flour, starch concentrate, and... | ResearchHub
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Exploring the potential of flour, starch concentrate, and protein concentrate from Richlea lentils in the development of lentil based extruded puffs
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Authors
Edwin Allan
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Edwin Allan
•
Dilpreet Bajwa
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•
Wan‐Yuan Kuo
Published
December 5, 2024
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Journal
Journal of Food Science
Topics
Computer Science
Materials Science
Mathematics
Chemistry
Artificial Intelligence
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DOI
10.1111/1750-3841.17555
