Effects of pretreatment and micronization on the cookability and chemical components of green and yellow field peas

Effects of pretreatment and micronization on the cookability and chemical components of green and yellow field peas

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Bibliographic Details
Main Author:	Toews, Ruth
Published:	2013
Online Access:	http://hdl.handle.net/1993/19584

Internet

http://hdl.handle.net/1993/19584