Amino Acid Composition and Some Antinutritional Factors of Cooked Faba Beans (Medammis): Effects of Cooking Temperature and Time
- 1 September 1991
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 56 (5) , 1347-1349
- https://doi.org/10.1111/j.1365-2621.1991.tb04769.x
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
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