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Impact of different treatments on chemical composition, phy..:
LE, Ngoc Lieu
;
LE, Thanh Thi Ha
;
NGUYEN, Nguyet Thi Minh
.
Food Science and Technology. 42 (2022) - p. , 2022
Link:
https://doi.org/10.1590/fst.31321
RT Journal T1
Impact of different treatments on chemical composition, physical, anti-nutritional, antioxidant characteristics and in vitro starch digestibility of green-kernel black bean flours
UL https://suche.suub.uni-bremen.de/peid=cr-10.1590_fst.31321&Exemplar=1&LAN=DE A1 LE, Ngoc Lieu A1 LE, Thanh Thi Ha A1 NGUYEN, Nguyet Thi Minh A1 VU, Linh Tran Khanh PB FapUNIFESP (SciELO) YR 2022 SN 1678-457X SN 0101-2061 JF Food Science and Technology VO 42 LK http://dx.doi.org/https://doi.org/10.1590/fst.31321 DO https://doi.org/10.1590/fst.31321 SF ELIB - SuUB Bremen
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