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Selection of groundnut variety for making a good quality peanut butter.
J Food Sci Technol. 2012 Feb;49(1):115-8. doi: 10.1007/s13197-011-0361-9. Epub 2011 Apr 12.
J Food Sci Technol. 2012.
PMID: 23572834
Free PMC article.
Effect of enzyme pretreatment on dehulling, cooking time and protein content of pigeon pea (variety BDN2).
Dabhi MN, Sangani VP, Rathod PJ.
Dabhi MN, et al.
J Food Sci Technol. 2019 Oct;56(10):4552-4564. doi: 10.1007/s13197-019-03940-1. Epub 2019 Jul 19.
J Food Sci Technol. 2019.
PMID: 31686687
Free PMC article.
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