Protein and microstructure evaluation of harder-to-cook and easy-to-cook grains from different kidney bean accessions (Englisch)
- Neue Suche nach: Parmar, Naincy
- Neue Suche nach: Singh, Narpinder
- Neue Suche nach: Kaur, Amritpal
- Neue Suche nach: Virdi, Amardeep Singh
- Neue Suche nach: Shevkani, Khetan
- Neue Suche nach: Parmar, Naincy
- Neue Suche nach: Singh, Narpinder
- Neue Suche nach: Kaur, Amritpal
- Neue Suche nach: Virdi, Amardeep Singh
- Neue Suche nach: Shevkani, Khetan
In:
Food Science and Technology
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79
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487-495
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2017
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ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Protein and microstructure evaluation of harder-to-cook and easy-to-cook grains from different kidney bean accessions
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Beteiligte:Parmar, Naincy ( Autor:in ) / Singh, Narpinder ( Autor:in ) / Kaur, Amritpal ( Autor:in ) / Virdi, Amardeep Singh ( Autor:in ) / Shevkani, Khetan ( Autor:in )
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Erschienen in:Food Science and Technology ; 79 ; 487-495
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Erscheinungsdatum:11.01.2017
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Format / Umfang:9 pages
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 79
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