Evaluation of Particle Size Influence on Proximate Composition, Physicochemical, Techno-Functional and Physio-Functional Properties of Flours Obtained from Persimmon (Diospyros kaki Trumb.) Coproducts.
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| Description | scientific article published on 16 January 2017 |
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author: José Angel Pérez-Alvarez Juana Fernandez-Lopez Manuel Viuda-Martos Raquel Lucas-González |
| Publication date | March 1, 2017 |
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