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Effect of particle size and processing method on starch and protein digestibility of navy bean flour
Effect of particle size and processing method on starch and protein digestibility of navy bean flour
2021
Jeffrey A. Byars
Mukti Singh
James A. Kenar
Frederick C. Felker
Jill K. Winkler-Moser
Keywords:
Starch
Chemistry
Particle size
Protein digestibility
Food science
processing methods
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