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Hanyue Yin
Hanyue Yin
University of Saskatchewan
Starch gelatinization
Amylose
Chemistry
Infrared
Food science
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Influence of infrared heating on the functional properties of processed lentil flours: A study focusing on tempering period and seed size
2020
Food Research International
Siyuan Liu
Hanyue Yin
Mark Pickard
Yongfeng Ai
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