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Some properties of corn grains and their flours I: Physicochemical, functional and chapati-making properties of flours.

By: Contributor(s): Material type: TextTextPublication details: 2007 In: Food Chemistry v. 101, p. 938-946649822
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Item type Current library Collection Call number Copy number Status Date due Barcode Item holds
Reprint CIMMYT Knowledge Center: John Woolston Library Reprints Collection REP-12993 (Browse shelf(Opens below)) 1 Available 649822
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English

May 20, 2008|Elsevier


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