The Benefit of Traditional Recipes - Boiled Legumes

Authors

  • Rasha A.S. Al-Qassemi School of Food Biosciences, University of Reading, England
  • R.K. Robinson School of Food Biosciences, University of Reading, England

DOI:

https://doi.org/10.3923/pjn.2002.241.242

Keywords:

Migration into the cheese, Natamycin, Cheese, Mould development

Abstract

Not Available.

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Published

15.08.2002

Issue

Vol. 1 No. 5 (2002)

Section

Research Article

License

Copyright (c) 2002 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Al-Qassemi, R. A., & Robinson, R. (2002). The Benefit of Traditional Recipes - Boiled Legumes. Pakistan Journal of Nutrition, 1(5), 241-242. https://doi.org/10.3923/pjn.2002.241.242