Effects of heat processing on the nutritional value of groundnut products: I.—Protein quality of groundnut cotyledons for rats
- 1 December 1969
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 20 (12) , 703-708
- https://doi.org/10.1002/jsfa.2740201202
Abstract
No abstract availableKeywords
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