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1958, Contributions du Département de biologie, Université Laval, Québec, Volume no 9., [7]-13
Book
1957, Contributions du Département de biologie, Université Laval, Québec, Volume no 8., [513]-518
Book
1955, Contributions du Département de biologie, Université Laval, Québec, Volume no 6, 8-13
Book
1946, Western Ontario history nuggets, Volume no. 10, 10 leaves
Book
1925, Volume no. 26., 324
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1940, Shina keizai shiryō, Volume 9, 1, 2, 76 p., [4] leaves of plates
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Cereal Chemistry, ISSN 0009-0352, 07/2019, Volume 96, Issue 4, pp. 655 - 667
Background and objectives Pulse flours are produced by dry grinding pulses. Currently, no standards exist for the particle size of pulse flours. The objective... 
particle size | red lentil flour | pulse flour | navy bean flour | yellow pea flour | milling | NUTRITIONAL-VALUE | QUALITY | PULSE FLOURS | FOOD SCIENCE & TECHNOLOGY | FUNCTIONAL-PROPERTIES | CHICKPEA | HEALTH-BENEFITS | CHEMISTRY, APPLIED | WHOLE
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