Comparative study of physicochemical and functional properties of soaked, germinated and pressure cooked Faba bean
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Title
Comparative study of physicochemical and functional properties of soaked, germinated and pressure cooked Faba bean
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2021-02-11
DOI
10.1007/s13197-021-05010-x
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