Cite
HARVARD Citation
Xu, M. et al. (2019). Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea. Food chemistry. pp. 579-587. [Online].
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Xu, M. et al. (2019). Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea. Food chemistry. pp. 579-587. [Online].