Cooking, Roasting, and Fermentation of Chickpeas, Lentils, Peas, and Soybeans for Fortification of Leavened Bread
- 1 November 2012
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 89 (6), 269-275
- https://doi.org/10.1094/cchem-04-12-0047-r
Abstract
No abstract availableKeywords
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