Molecular, functional and processing characteristics of whole pulses and pulse fractions and their emerging food and nutraceutical applications (Editorial).
Citation
Bassett, C., Boye, J.I., Tyler, R.T., et Oomah, B.D. (2010). « Molecular, functional and processing characteristics of whole pulses and pulse fractions and their emerging food and nutraceutical applications (Editorial). », Food Research International, 43(2), p. 397-398.
Date de publication
2010-12-31