Influence of infrared heating processing technology on the cooking characteristics and functionality of African legumes: a review
Crossref DOI link:
Update policy: https://doi.org/10.1007/SPRINGER_CROSSMARK_POLICY
Ogundele, Opeolu M.
Text and Data Mining valid from 2019-03-08
10 January 2019
17 February 2019
8 March 2019