Effect of single and dual hydrothermal treatments on the crystalline structure, thermal properties, and nutritional fractions of pea, lentil, and navy bean starches
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Overview
status
publication date
- March 2010
has subject area
- 0904 Chemical Engineering (FoR)
- 0908 Food Sciences (FoR)
- 1111 Nutrition and Dietetics (FoR)
- Food Science (Science Metrix)
published in
- Food Research International Journal