Cite
HARVARD Citation
Summo, C. et al. (2019). Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas. Heliyon. 5 (3), p. . [Online].
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Summo, C. et al. (2019). Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas. Heliyon. 5 (3), p. . [Online].