Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flour

标题
Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flour
作者
关键词
-
出版物
Food Science & Nutrition
Volume 4, Issue 3, Pages 384-397
出版商
Wiley
发表日期
2015-11-02
DOI
10.1002/fsn3.301

向作者/读者发起求助以获取更多资源

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started