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  1. 1
    Incorporation of pulse flours with coarse and fine particle size milled from green lentils (Lens culinars), yellow peas (Pisum sativum L.), navy beans (Phaselous vulgaris L.), and pinto beans (Phaselous vulgari L.) into baked products
    by Borsuk, Yulia
    Published 2011
    Get full text
  2. 2
    Incorporation of pulse flours with coarse and fine particle size milled from green lentils (Lens culinars), yellow peas (Pisum sativum L.), navy beans (Phaselous vulgaris L.), and pinto beans (Phaselous vulgari L.) into baked products
    by Borsuk, Yulia
    Published 2011
    Get full text
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