Effect of salt solution pretreatment on the cooking quality and consumer acceptability of soy dhal
| Autor: | Khetarpaul, Neelam, Goyal, Rajni, Garg, Renu |
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| Zdroj: | British Food Journal, 2005, Vol. 107, Issue 5, pp. 344-352. |
| Databáze: | Emerald Insight |
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