Effect of thermal treatments (roasting, microwaving, steaming) on anti-nutritional factors and physical and antioxidant properties of black gram (Vigna cylindrica L. Skeels)

著者: Ngoc, Lieu Le, My, Thi Huyen Le, Nguyen, Hoang Khoa Nguyen, Ngoc, Lieu Le, My, Thi Huyen Le, Nguyen, Hoang Khoa Nguyen, Linh, Tran Khanh Vu
出版事項 2025