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

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Maskus_Use_of.pdf(7.44 MB)
Date
2008
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Maskus, Heather.
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http://hdl.handle.net/1993/21213
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FGS - Electronic Theses and Practica