Chemistry and Application of Pulses as Value-Added Ingredients in Processed Foods | Zendy

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Chemistry and Application of Pulses as Value-Added Ingredients in Processed Foods

Author(s) -

Darryl L. Holliday

Publication year - 2022

Language(s) - English

Resource type - Dissertations/theses

DOI - 10.31390/gradschool_dissertations.1595

Subject(s) - food science , chemistry , ingredient , starch

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