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In particular , flour composition in terms of protein fractions ( gliadins , glutenins ) has been determined by means of RP - HPLC , to assess the inter - and intra - batch variability of flour mixtures deliveries at a baking plant .
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Please list all entity words in the text that fit the category.Output format is "type1: word1; type2: word2". 
Option: Chemical 
Text: {0} 
Answer:
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