Effect of cooking methods on selected physicochemical and...

Journal of Food Science and Technology 2012 / 02 Vol. 49; Iss. 1

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

Demet Güzel, Sedat Sayar
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Volume:
49
Language:
english
Pages:
7
DOI:
10.1007/s13197-011-0260-0
Date:
February, 2012
File:
PDF, 200 KB
english, 2012
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