Effect of Roasting on Physicochemical Properties of Wild Almonds (<i>Amygdalus scoparia</i>)
Crossref DOI link: https://doi.org/10.1007/s11746-016-2868-8
Published Online: 2016-07-25
Published Print: 2016-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Hojjati, Mohammad
Lipan, Leontina
Carbonell‐Barrachina, Ángel A.
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License valid from 2016-07-25