Effects of Gamma-Radiation on Cooking Quality and Sensory Attributes of Four Legumes
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 50, Issue 2, pages 372–375, March 1985
How to Cite
RAO, V. S. and VAKIL, U. K. (1985), Effects of Gamma-Radiation on Cooking Quality and Sensory Attributes of Four Legumes. Journal of Food Science, 50: 372–375. doi: 10.1111/j.1365-2621.1985.tb13405.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms reveived 3/3/84, revised 10/3/84, accepted 10/5/84
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