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Effects of Extent of Chlorination, Extraction Rate, and Particle Size Reduction on Flour and Gluten Functionality Explored by Solvent Retention Capacity (SRC) and Mixograph

Food ChemistryParticle Size ReductionEngineeringEnvironmental EngineeringFood AnalysisExtraction RateAgricultural EconomicsFood EngineeringGrain QualitySolvent Retention CapacityChromatographyHealth Sciences