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2. Exploitation of Common Bean Flours with Low Antinutrient Content for Making Nutritionally Enhanced Biscuits
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4. Comparison of Bioactive Compounds Content and Techno-Functional Properties of Pea and Bean Flours and their Protein Isolates
5. Inactivation kinetics of Agaricus bisporus tyrosinase treated by ohmic heating: Influence of moderate electric field