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more general categories information about this item Biological Sciences Biological Sciences anatomy and morphology (70482) plant anatomy (36017) seeds (5899) botany (53088) plant biology (52661) plant anatomy (36016) seeds (5899) Calendar Year Calendar Year Year (337475) 2006 (23836) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) foods (19982) defatted foods (27) flour (1448) plant products (54971) plant protein concentrates (22) defatted products (50) defatted foods (27) product quality (18080) food quality (12184) protein products (2277) protein isolates (364) protein concentrates (284) plant protein concentrates (22) Food and Human Nutrition Food and Human Nutrition food science (22492) food quality (12184) foods (20022) defatted foods (27) flour (1448) Physical and Chemical Sciences Physical and Chemical Sciences chemistry (84737) physicochemical properties (27179) chemical composition (25538) protein composition (4276) protein content (2927) physics (54990) physical properties (32618) functional properties (2614) Plant Science and Plant Products Plant Science and Plant Products botany (53089) plant biology (52662) plant anatomy (36017) seeds (5899) plant products (54974) plant protein concentrates (22) Reference Types Reference Types Journal (337546) Taxa - Plantae Taxa - Plantae Magnoliophyta (59301) Magnoliopsida (45501) Malvales (1220) Sterculiaceae (146) Theobroma (97) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Physico-Chemical Properties of the Flour, Protein Concentrate, and Protein Isolate of the Cupuassu (Theobroma grandiflorum Schum) Seed Author(s) of Article: Will be identified in next release Citation: Journal of food science 2006 v.71 no.8 pp. S573-S578 Click to View: (Click to View) Date of Publication: 2006 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=702464 Name of Publication: Journal of food science Publishing Company: Will be identified in next release Accession Number: 243424
