A comparative study of the nutritional values, volatiles compounds, and sensory qualities of pea pastes cooked in iron pot and clay pot

Published 2017 View Full Article

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Title
A comparative study of the nutritional values, volatiles compounds, and sensory qualities of pea pastes cooked in iron pot and clay pot
Authors
Keywords
-
Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume 42, Issue 1, Pages e13328
Publisher
Wiley
Online
2017-04-28
DOI
10.1111/jfpp.13328

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