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Proximate composition of select commercially sold cereal, oilseed, dry bean, and tree nut seeds was determined. Full fat and defatted seed flours were evaluated for their color, bulk density, Water Holding Capacity (WHC), Oil Holding Capacity (OHC), and Least Gelation Concentration (LGC). On a dry weight basis (dwb), rice, wheat, pearl millet, black gram, chickpea, and soybean flours registered higher...
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