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Keyword [Milling fractions]
Result: 1 - 2 | Page: 1 of 1
1.
Distribution and structural variation of non-starch polysaccharides in milling fractions of hull-less barley with variable amylose content and the subsequent evaluation of baking procedures for incorporation of barley roller milling fractions containing h
2.
Wet-milling of 100-grams of grain sorghum using a long-term steep to give six fractions and a short-term steep to give two fractions
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