Rehydration of dry peas and effect of glucoamylase addition during soaking and canning on their carbohydrate constituents.
- Citation:
- mohsensobhy,
"Rehydration of dry peas and effect of glucoamylase addition during soaking and canning on their carbohydrate constituents.",
Egyptian J. of food sci., vol. 10, pp. 1-2, 1982.
Abstract:
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Notes:
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