INTERPRETATION OF THE FORCE-DEFORMATION CURVES OF COOKED RED LENTILS (LENS CULINARIS)
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2008.00172.x/fullpdf
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4. Comparisons of good- and poor-cooking lentils;BHATTY;J. Sci. Food Agric.,1995
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