Cooking, Roasting, and Fermentation of Chickpeas, Lentils, Peas, and Soybeans for Fortification of Leavened Bread

✍ Scribed by Baik, Byung-Kee; Han, In Hwa

• Book ID: 120065398
• Publisher: AACC International (American Association of Cereal Chemists)
• Year: 2012
• Tongue: English
• Weight: 292 KB
• Volume: 89
• Category: Article
• ISSN: 0009-0352
• DOI: 10.1094/CCHEM-04-12-0047-R