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Effects of sprouting and cooking processes on physicochemical and functional properties of moth bean (Vigna aconitifolia) seed and flour
Medhe, Seema, Jain, Surangna, Anal, Anil K.Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-019-03692-y
Date:
March, 2019
File:
PDF, 999 KB
english, 2019