Effects of processing and cooking on ascorbic acid content of chickpea (Cicer arietinum L) varieties (Englisch)
- Neue Suche nach: Sood, Monika
- Neue Suche nach: Malhotra, S R
- Neue Suche nach: Sood, Monika
- Neue Suche nach: Malhotra, S R
In:
Journal of the Science of Food and Agriculture
;
82
, 1
;
65-68
;
2002
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Effects of processing and cooking on ascorbic acid content of chickpea (Cicer arietinum L) varieties
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Beteiligte:Sood, Monika ( Autor:in ) / Malhotra, S R ( Autor:in )
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Erschienen in:Journal of the Science of Food and Agriculture ; 82, 1 ; 65-68
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Verlag:
- Neue Suche nach: John Wiley & Sons, Ltd.
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Erscheinungsdatum:01.01.2002
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Format / Umfang:4 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 82, Ausgabe 1
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