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About this Agricultural and Biological Sciences article
Evaluation of Resistant Starch Content of Cooked Black Beans, Pinto Beans, and Chickpeas by Fabbri, Adriana D.T.; Schacht, Raymond W.; Crosby, Guy A. is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Fabbri, Adriana D.T.; Schacht, Raymond W.; Crosby, Guy A.
- Publisher
- Elsevier ; Elsevier GmbH; [München]: Elsevier GmbH; Elsevier BV (ISSN 2352-3646)
- Published
- 2016
- Field
- Agricultural and Biological Sciences (Life Sciences)
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