Cite
HARVARD Citation
Tas, O. et al. (2022). An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours. Legume Science. 4 (1), p. n/a. [Online].
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Tas, O. et al. (2022). An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours. Legume Science. 4 (1), p. n/a. [Online].