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Ai, Y., Cichy, K.A., Harte, J.B., Kelly, J.D. and Perry, K.W. (2016) Effects of Extrusion Cooking on the Chemical Composition and Functional Properties of Dry Common Bean Powders. Food Chemistry, 211, 538-545.
https://doi.org/10.1016/j.foodchem.2016.05.095

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