Effects of Grinding Method on the Compositional, Physical, and Functional Properties of Whole and Split Yellow Pea Flours

Published 2016 View Full Article

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Title
Effects of Grinding Method on the Compositional, Physical, and Functional Properties of Whole and Split Yellow Pea Flours
Authors
Keywords
-
Journal
CEREAL FOODS WORLD
Volume 61, Issue 2, Pages 59-64
Publisher
Scientific Societies
Online
2016-04-23
DOI
10.1094/cfw-61-2-0059

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