LEGUME POWDERS: PREPARATION AND SOME NUTRITIONAL AND PHYSICOCHEMICAL PROPERTIES
- 1 September 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (5), 897-899
- https://doi.org/10.1111/j.1365-2621.1974.tb07270.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- VITAMIN RETENTION IN BEAN PRODUCTS: COOKED, CANNED AND INSTANT BEAN POWDERSJournal of Food Science, 1973
- OPTIMIZING NUTRIENT AVAILABILITY OF LEGUME FOOD PRODUCTSJournal of Food Science, 1971
- Ph ADJUSTMENT CONTROL OF OXIDATIVE OFF‐FLAVORS DURING GRINDING OF RAW LEGUME SEEDSJournal of Food Science, 1970