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FUNCTIONAL ROLE OF THE ARABINOGALACTAN QF BLACK GRAM (Phaseolus mungo) IN THE TEXTURE OF LEAVENED FOODS (STEAMED PUDDINGS)
N. S. SUSHEELAMMA, M. V. L. RAOVolume:
44
Year:
1979
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1979.tb06426.x
File:
PDF, 640 KB
english, 1979