Evaluation of chickpea as alternative to soy in plant-based beverages, fresh and fermented

Published 2018 View Full Article

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Title
Evaluation of chickpea as alternative to soy in plant-based beverages, fresh and fermented
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 97, Issue -, Pages 570-572
Publisher
Elsevier BV
Online
2018-07-31
DOI
10.1016/j.lwt.2018.07.067

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