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K. H. McWatters and M. R. Holmes, “Salt Concentration, pH and Flour Concentration Effects on Nitrogen Solubil ity and Emulsifying Properties of Peanut Flour,” Journal of Food Science, Vol. 44, No. 3, 1979, pp. 765-769. doi:10.1111/j.1365-2621.1979.tb08496.x

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