Thermally processed seed product and method
作者： Dennis Lonergan , Robert J. Lewis
DOI:
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摘要: A food product and method are provided. The includes a pulse having total water content below that of fully hydrated chewier texture. It is formed from dry hydrated, but only partially, resulting in the range between about 0.25 grams water/gram matter 0.75 per gram matter. an intact form has not been after harvest.
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