Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean

出版年份 2011 全文链接

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作者

关键词

出版物

Volume 49, Issue 1, Pages 89-95

出版商

Springer Nature

发表日期

2011-02-17

DOI

10.1007/s13197-011-0260-0

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