Effect of preparation and cooking on the nutritive value of broad beans
- 1 September 1976
- journal article
- research article
- Published by Springer Nature in Plant Foods for Human Nutrition
- Vol. 25 (3-4) , 331-341
- https://doi.org/10.1007/bf02590309
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Pulses and Beans in Human NutritionThe American Journal of Clinical Nutrition, 1962
- Evaluation of Protein in FoodsJournal of Nutrition, 1960
- Biological evaluation of proteins: a new aspectBritish Journal of Nutrition, 1957
- A Microelectrophoretic and Microionophoretic Technique1Journal of the American Chemical Society, 1950