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Development of food products utilizing the complementary protein sources of sesame seed (Sesamum indicum) together with either beans (Phaseolus vulgaris) or chickpea (Cicer arietinum)

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Identiferoai:union.ndltd.org:arizona.edu/oai:arizona.openrepository.com:10150/557789
Date January 1981
CreatorsFernández de Campoy, María Paz
PublisherThe University of Arizona.
Source SetsUniversity of Arizona
Languageen_US
Detected LanguageEnglish
Typetext, Thesis-Reproduction (electronic)
RightsCopyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.

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