Amino acid composition and In Vitro digestibility of some Egyptian foods made from faba bean (Vicia faba L)

✍ Scribed by M.M. Youssef; M.A. Hamza; M.H. Abd El-Aal; Laila A. Shekib; A.A. El-Banna

• Publisher: Elsevier Science
• Year: 1986
• Tongue: English
• Weight: 369 KB
• Volume: 22
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/0308-8146(86)90080-4