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W. G. T. Sanjeewa, J. P. D. Wanasundara, Z. Pietrasik and P. J. Shand, “Characterization of Chickpea (Cicer arietinum L.) Flours and Application in Low-Fat Pork Bologna as a Model System,” Food Research International, Vol. 43, No. 2, 2010, pp. 617-626. doi:10.1016/j.foodres.2009.07.024

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