Buchumschlag

Consumer preference and the technological and nutritional quality of different bean colours

Fuente: Redalyc

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Bibliographische Detailangaben
1. Verfasser:	Greice Rosana Kläsener
Format:	Artículo científico
Sprache:	en
Veröffentlicht:	Universidade Estadual de Maringá 2020
Schlagworte:	Agrociencias protein minerals cooking time grains standard Phaseolus vulgaris
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