Extrusion Expansion Characteristics of Samples of Select Varieties of Whole Yellow and Green Dry Pea Flours
Author:
Affiliation:
1. School of Food Science, Washington State University, Pullman, WA 99164, U.S.A.
2. School of Mechanical and Materials Engineering, Washington State University, Pullman, WA 99164, U.S.A.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-04-16-0079-R
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1. Association between legume intake and self-reported diabetes among adult men and women in India
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