تحميل...
Physical, chemical and nutritional characteristics of premature-processed and matured green legumes
Premature green legumes are good sources of nutraceuticals and antioxidants and are consumed as snacks as well as vegetables. They are seasonal and have limited shelf-life. Efforts are provided to prepare shelf-stable green legumes to extend their availability throughout the year. Green legumes from...
محفوظ في:
| المؤلفون الرئيسيون: | , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Springer-Verlag
2011
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550899/ https://ncbi.nlm.nih.gov/pubmed/23904654 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0299-y |
| الوسوم: |
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