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Changes in the Functional Properties and Antinutritional Factors of Extruded Hard-to-Cook Common Beans (Phaseolus vulgaris, L.)
Karla A. Batista, Sandra H. Prudêncio, Kátia F. FernandesVolume:
75
Year:
2010
Language:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2010.01557.x
File:
PDF, 174 KB
english, 2010