Molecular, functional and processing characteristics of whole pulses and pulse fractions and their emerging food and nutraceutical applications

Chantal Bassett, Joyce Boye, Robert Tyler, B. Dave Oomah
  • Food Research International, March 2010, Elsevier
  • DOI: 10.1016/j.foodres.2010.01.001
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The following have contributed to this page: Dr B. Dave Oomah