Effect of a Bangladeshi home-cooking procedure on the amino acid content, trypsin inhibitor activity and in vitro digestibility of some legume seeds
- 1 December 1985
- journal article
- research article
- Published by Springer Nature in Plant Foods for Human Nutrition
- Vol. 35 (4) , 379-388
- https://doi.org/10.1007/bf01091783
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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