Publication | Closed Access
Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours
397
Citations
54
References
2010
Year
Food ChemistryMaterials ScienceBiomanufacturingFunctional PropertiesEngineeringPea FloursThermal ProcessingFood ProcessingThermodynamicsThermal Processing EffectsGrain QualityHealth Sciences
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