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Browsing by Subject yellow peas
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Showing results 1 to 1 of 1
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31-Aug-2011
Incorporation of pulse flours with coarse and fine particle size milled from green lentils (Lens culinars), yellow peas (Pisum sativum L.), navy beans (Phaselous vulgaris L.), and pinto beans (Phaselous vulgari L.) into baked products
Borsuk, Yulia
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