## Abstract Physical and chemical properties of ten varieties of Cajanus cajan seeds which influence cooking quality were investigated. The varieties were different in seed coat thickness, water imbibition, softness of seed on cooking and levels of calcium and magnesium ions. The differences in lip
Influence of chemical composition on structural and selected physical properties of natural natrolites
✍ Scribed by Dr. František Pechar
- Publisher
- John Wiley and Sons
- Year
- 1988
- Tongue
- English
- Weight
- 502 KB
- Volume
- 23
- Category
- Article
- ISSN
- 0232-1300
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