Use of pea (Pisum sativum L.) flours and fractions as food ingredients : effect on texture, sensory results, antioxidant activity and total phenolic content

Maskus, Heather.2013-05-242013-05-242008http://hdl.handle.net/1993/212137797183 bytesengUse of pea (Pisum sativum L.) flours and fractions as food ingredients : effect on texture, sensory results, antioxidant activity and total phenolic contentmaster thesis