Amino acid composition and In Vitro digestibility of some Egyptian foods made from faba bean (Vicia faba L)
- 1 January 1986
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 22 (3) , 225-233
- https://doi.org/10.1016/0308-8146(86)90080-4
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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