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This page is a summary of: Evaluation of Particle Size Influence on Proximate Composition, Physicochemical, Techno-Functional and Physio-Functional Properties of Flours Obtained from Persimmon (Diospyros kaki Trumb.) Coproducts, Plant Foods for Human Nutrition, January 2017, Springer Science + Business Media,
DOI: 10.1007/s11130-016-0592-z.
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