Proximate composition and yield of raw and cooked mature dry legumes
- 1 November 1976
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 24 (6) , 1122-1126
- https://doi.org/10.1021/jf60208a035
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- The content of nine mineral elements in raw and cooked mature dry legumesJournal of Agricultural and Food Chemistry, 1976
- Nutritive Value of Central American Beans. IV. The Essential Amino Acid Content of Samples of Black Beans, Red Beans, Rice Beans, and Cowpeas of GuatemalaaJournal of Food Science, 1961