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Antioxidants (1)
Attachment time (1)
Bending the curve (1)
Bitterness (1)
Bran (1)
Calcium (1)
Caterer’s grade (1)
Chelator‐soluble pectin (CSP) (1)
Chlorine -- Physiological effect (1)
Coating (1)
Compositae (1)
Composite porridge (1)
Cotyledon cell wall (1)
Descriptive sensory evaluation (1)
Differential scanning calorimetry (DSC) (1)
Eat-ripe quality (1)
Edible film (1)
Erythrocyte hemolysis (1)
Flavonoids (1)
Flour (1)
Food system (1)
Functional properties (1)
Glucono-delta-lactone (GDL) (1)
Gluten (1)
Hard-to-cook (HTC) (1)
Hard‐to‐cook defect (HTC) (1)
High amylose maize starch (1)
HPLC ⁄ MS (1)
In situ (1)
Iron (1)
Kafirin (1)
Listeria monocytogenes (1)
Magnesium (1)
Marama (1)
Marama bean water extracts (1)
Micronisation (1)
Mineral bioaccessibility (1)
Nutrition -- Evaluation (1)
Nutrition transition (1)
Pear (1)
Peas (1)
Pectin (1)
Phenolic acids (1)
Phenolic compounds (1)
Phosphorus (1)
Physico-chemical and sensory properties (1)
Phytate (1)
Plant extracts -- Therapeutic use (1)
Proanthocyanidin (1)
Prodelphinidin (1)
Propylene glycol (PG) (1)
Protein (1)
Protein bodies (1)
Protein coating (1)
Protein rheology (1)
Proteins -- Microstructure (1)
Proton Induced X-ray Emission (PIXE) (1)
Radical scavenging activity (1)
Retail grade (1)
Ripening (1)
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