Effect of salt concentration and duration of boiling on peanut seed composition
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Published:1989-05
Issue:3
Volume:37
Page:756-760
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ISSN:0021-8561
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Container-title:Journal of Agricultural and Food Chemistry
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language:en
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Short-container-title:J. Agric. Food Chem.
Author:
Murugesu Vijayabalan,Basha Sheikh M.
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Cited by
1 articles.
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1. Peanut and cottonseed proteins for food uses;New and Developing Sources of Food Proteins;1994