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    Evaluation of physical properties and hydration kinetics of red lentil (Lens culinaris) at different processed levels and soaking temperatures

    Evaluation of physical properties and hydration kinetics of red lentil (Lens culinaris) at different processed levels and soaking temperatures oleh M. Maneesh Kumar, K. Prasad, T. Sarat Chandra, Sukumar Debnath

    Diterbitkan 2018-07-01
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