Composition and functional properties of raw and heat processed velvet bean ( Mucuna pruriens (L.) DC. var utilis) flours
Author:
Affiliation:
1. Crops Research Institute, Kumasi, Ghana
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1365-2621.1999.00244.x
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