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Q45808075-06FBFD4C-C262-4C27-A00B-92A7CBEC0710
Q45808075-06FBFD4C-C262-4C27-A00B-92A7CBEC0710
BestRank
Statement
http://www.wikidata.org/entity/statement/Q45808075-06FBFD4C-C262-4C27-A00B-92A7CBEC0710
Texturized pinto bean protein fortification in straight dough bread formulation.
P2860
Q45808075-06FBFD4C-C262-4C27-A00B-92A7CBEC0710
BestRank
Statement
http://www.wikidata.org/entity/statement/Q45808075-06FBFD4C-C262-4C27-A00B-92A7CBEC0710
rank
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Statement
wasDerivedFrom
57ef1e3a42fb2f877579f9b3c78e3df2e0148370
P2860
Grain legume proteins and nutraceutical properties.