Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours

标题
Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours
作者
关键词
-
出版物
FOOD RESEARCH INTERNATIONAL
Volume 44, Issue 8, Pages 2534-2544
出版商
Elsevier BV
发表日期
2010-12-17
DOI
10.1016/j.foodres.2010.12.017

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