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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