Changes in carbohydrates and amino acids during baking ofVicia faba
- 1 March 1975
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 26 (3) , 251-253
- https://doi.org/10.1002/jsfa.2740260303
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Amino acid pattern of the Egyptian apricot fruits (Hamawy)Journal of the Science of Food and Agriculture, 1972
- The application of the anthrone reagent to the estimation of starch in cerealsJournal of the Science of Food and Agriculture, 1956