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Cooking quality of faba bean after storage at high temperature and the role of lignins and other phenolics in bean hardening — Syed Nasar-Abbas (2007) | RDL Network
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Cooking quality of faba bean after storage at high temperature and the role of lignins and other phenolics in bean hardening
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Kadambot Siddique
University of Western Australia
Cooking quality of faba bean after storage at high temperature and the role of lignins and other phenolics in bean hardening
Article
2007
en
Authors
+3 more
SN
Syed Nasar-Abbas
JP
Julie A. Plummer
Kadambot Siddique
University of Western Australia
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