Relationship between physicochemical and cooking properties, and effects of cooking on antinutrients, of yellow field peas (Pisum sativum)
- 5 August 2003
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 83 (12), 1228-1237
- https://doi.org/10.1002/jsfa.1531
Abstract
No abstract availableKeywords
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