Comparative study of the functional, thermal and pasting properties of flours from different field pea (Pisum sativum L.) and pigeon pea (Cajanus cajan L.) cultivars
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference39 articles.
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4. Functional properties of flours and protein isolates from Phaseolus lunatus and Canavalia ensiformis seeds;Chel-Guerrero;Journal of Agricultural and Food Chemistry,2002
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