Effect of various processing techniques on digestibility of starch in Red kidney bean (Phaseolus vulgaris) and two varieties of peas (Pisum sativum)-Reference-Cited by-同舟云学术

Effect of various processing techniques on digestibility of starch in Red kidney bean (Phaseolus vulgaris) and two varieties of peas (Pisum sativum)

Published:2009-10 Issue:8 Volume:42 Page:956-962
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Eyaru Richard,Shrestha Ashok K.,Arcot Jayashree

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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