Heat Effects on Peas, Effect of Autoclaving on the Basic Amino Acids and Proteins of the Chick Pea
- 1 July 1960
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 8 (4) , 331-332
- https://doi.org/10.1021/jf60110a022