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

AI Assistant Blog Pricing

Open Access

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

Author(s) -

Darryl L. Holliday

Publication year - 2014

Language(s) - English

Resource type - Dissertations/theses

DOI - 10.31390/gradschool_dissertations.1595

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

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research

Address

John Eccles House
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom

About

About Careers Publisher Partners Contact Us Our institutional solutions Get Organisational Trial or Quote

Learn

FAQs Blog Terms of Use Privacy Policy

Download the Zendy App

Download on the

Discover

Explore

Copyright Knowledge E © 2026. All Rights Reserved.