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Legumes as food ingredient: characterization, processing, and applications
Legumes as food ingredient: characterization, processing, and applications
2021
Alfonso Clemente
José Carlos Jiménez-López
M.C. Marín-Manzano
O. Hernández Hernández
M. Díez-Municio
C. Delgado-Andrade
F. J. Moreno
Elena Lima-Cabello
Juan de Dios Alché Ramírez
A. Matsuo
K. Matsushita
A. Fukuzumi
N. Tokumasu
E. Yano
N. Zaima
T. Moriyama
H. Khazaei
M Subedi
M Nickerson
C. Martínez-Villaluenga
J. Frías
A Vandenberg
K.J. Shelat
O.Q. Adiamo
S.M. Olarte Mantilla
H. E. Smyth
U. Tinggi
S. Hickey
B. Ruhmann
V. Sieber
Y Sultanbawa
C. El Youssef
P. Bonnarme
S. Fraud
A.C. Peron
S. Helinckand
S. Landaud
P. Khrisanapant
B Kebede
S. Y. Leong
I. Oey
Ye Na Kim
S Muttakin
Y. M. Jung
T.-Y. Heo
Nesli Sozer
L. Melama
S. Silbir
Carlo G. Rizzello
K. Poutanen
Flander
Keywords:
Chemistry
Food science
characterization
Ingredient
Correction
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