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

por 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
Publicado em 2025