Khrisanapant, P., Leong, S. Y., Kebede, B., & Oey, I. (2021). Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans. Foods.
Citação norma ChicagoKhrisanapant, Prit, Sze Ying Leong, Biniam Kebede, and Indrawati Oey. "Effects of Hydrothermal Processing Duration On the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans." Foods 2021.
MLA CitationKhrisanapant, Prit, Sze Ying Leong, Biniam Kebede, and Indrawati Oey. "Effects of Hydrothermal Processing Duration On the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans." Foods 2021.
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