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Natural fermentation of lentils Influence of time, temperature and flour concentration on the kinetics of thiamin, riboflavin and niacin

✍ Scribed by C. Vidal-Valverde; Marin Prodanov; Isabel Sierra

Publisher
Springer
Year
1997
Tongue
English
Weight
465 KB
Volume
205
Category
Article
ISSN
0044-3026

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