The effects of pretreatment conditions and micronization on the anti-nutritional factors, cookability, and microorganisms in navy beans (Phaseolus vulgaris L.)

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dc.contributor.authorRichardson, Jenniferen_US
dc.date.accessioned2013-05-07T16:28:22Z
dc.date.available2013-05-07T16:28:22Z
dc.date.issued2003en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extentxiii, 115 leaves :en_US
dc.identifier(Sirsi) AQA-3864en_US
dc.identifier.urihttp://hdl.handle.net/1993/19985
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleThe effects of pretreatment conditions and micronization on the anti-nutritional factors, cookability, and microorganisms in navy beans (Phaseolus vulgaris L.)en_US
dc.typemaster thesisen_US
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