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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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1. http://hdl.handle.net/10150/557789
2. 8705314
3. .b13912331
4. E9791 1981 397

Identifer	oai:union.ndltd.org:arizona.edu/oai:arizona.openrepository.com:10150/557789
Date	January 1981
Creators	Fernández de Campoy, María Paz
Publisher	The University of Arizona.
Source Sets	University of Arizona
Language	en_US
Detected Language	English
Type	text, Thesis-Reproduction (electronic)
Rights	Copyright © 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.