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        <MetadataID>9,246</MetadataID>
        <Contributor>Tharshinni Muruges</Contributor>
        <Date>2019-08-20</Date>
        <Ref1>https://www.sciencedirect.com/science/article/pii/0308814694901120</Ref1>
        <Src1>Igbedioh, S. O., Olugbemi, K. T., & Akpapunam, M. A. (1994). Effects of processing methods on phytic acid level and some constituents in bambara groundnut (Vigna subterranea) and pigeon pea (Cajanus cajan). Food Chemistry, 50(2), 147-151.</Src1>
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        <Ref2></Ref2>
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        <Ref3></Ref3>
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        <Notes>https://cffresearch-my.sharepoint.com/personal/eevon_goh_cffresearch_org/_layouts/15/onedrive.aspx?id=%2Fpersonal%2Feevon_goh_cffresearch_org%2FDocuments%2F22%2Epdf&parent=%2Fpersonal%2Feevon_goh_cffresearch_org%2FDocuments</Notes>
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