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Drying and cooking effects on the final quality of pea grai..:
PANTOJA ESPINOSA, Dario Camilo
;
RODRÍGUEZ CORTINA, Jader
;
HERNÁNDEZ CARRIÓN, María
.
Food Science and Technology. 42 (2022) - p. , 2022
Link:
https://doi.org/10.1590/fst.32120
RT Journal T1
Drying and cooking effects on the final quality of pea grains (Pisum sativum L.) varieties
UL https://suche.suub.uni-bremen.de/peid=cr-10.1590_fst.32120&Exemplar=1&LAN=DE A1 PANTOJA ESPINOSA, Dario Camilo A1 RODRÍGUEZ CORTINA, Jader A1 HERNÁNDEZ CARRIÓN, María A1 OSORIO MORA, Oswaldo 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.32120 DO https://doi.org/10.1590/fst.32120 SF ELIB - SuUB Bremen
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