Sensory and Physicochemical Analyses of Roasted Marama Beans [Tylosema Esculentum (Burchell) A. Schreiber] With Specific Focus on Compounds That May Contribute to Bitterness
Food Chemistry - Netherlands
doi 10.1016/j.foodchem.2015.01.070
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Date
July 1, 2015
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Elsevier BV