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Well-controlled technologies for seed treatment have become a necessity for the food industry. Instant controlled pressure drop treatment (DIC®) is a new and highly controlled process that combines steam pressure (up to 8bar) with heat (up to 170°C) for a short time (up to 3min). The end-product is a whole seed with a porous texture. The aim of this work was to evaluate the effect of this new (DIC)...
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