Physicochemical characteristics of flours of faba bean as influenced by processing methods
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/BF01088087.pdf
Reference21 articles.
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4. Reber EF, Eboh L, Aladeselu A, Brown WA, Marshall DD (1983) Development of high-protein low-cost Nigerian foods. J Food Sci 48: 217?219.
5. Lee JP, Uebersax MA, Zabik ME, Hosfield GL, Lusas EW (1983) Physicochemical characteristics of dry-roasted navy beans flour fractions. J Food Sci 48: 1860?1862.
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