The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients
Crossref DOI link: https://doi.org/10.1007/s11130-016-0532-y
Published Online: 2016-02-15
Published Print: 2016-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Chandra-Hioe, Maria V. https://orcid.org/0000-0002-3262-5502
Wong, Christina H. M.
Arcot, Jayashree
Text and Data Mining valid from 2016-02-15
