Results
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2081.
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Modifications to physicochemical and nutritional properties of hard-To-cook beans (Phaseolus vulgaris L.) by extrusion cooking. [electronic resource] by
- Martín-Cabrejas, M A
- Jaime, L
- Karanja, C
- Downie, A J
- Parker, M L
- Lopez-Andreu, F J
- Maina, G
- Esteban, R M
- Smith, A C
- Waldron, K W
Producer: 20000821
In:
Journal of agricultural and food chemistry vol. 47
Availability: No items available.
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2082.
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2083.
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2084.
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2085.
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2086.
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2087.
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2088.
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2089.
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2090.
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2091.
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2092.
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2093.
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2094.
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2095.
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2096.
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2097.
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2098.
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2099.
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2100.
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