☆
4.1
Article
Drying and cooking effects on the final quality of pea grains (Pisum sativum L.) varieties
FOOD SCIENCE AND TECHNOLOGY (2022)
评价这篇论文
主要评分表示论文的整体质量水平。次要评分独立反映论文的优点或缺点。
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now