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The effects of blanching on composition and modification of..:
Deb-Choudhury, Santanu
;
Cooney, Janine
;
Brewster, Diane
...
Food Chemistry. 346 (2021) - p. 128950 , 2021
Link:
https://doi.org/10.1016/j.foodchem.2020.128950
RT Journal T1
The effects of blanching on composition and modification of proteins in navy beans (Phaseolus vulgaris)
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2020.128950&Exemplar=1&LAN=DE A1 Deb-Choudhury, Santanu A1 Cooney, Janine A1 Brewster, Diane A1 Clerens, Stefan A1 Knowles, Scott O. A1 Farouk, Mustafa M. A1 Grosvenor, Anita A1 Dyer, Jolon M. PB Elsevier BV YR 2021 SN 0308-8146 JF Food Chemistry VO 346 SP 128950 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2020.128950 DO https://doi.org/10.1016/j.foodchem.2020.128950 SF ELIB - SuUB Bremen
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