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Effect of Extrusion Cooking Variables on Biochemical Composition of Faba Bean (Vicia faba L.)

By: Rajawat P et alMaterial type: Text

TextPublication details: July - August 2000Description: 373 In: Journal of Food Science and Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		37;4	Available		JA00907

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