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Amino Acid Composition and Some Antinutritional Factors of Cooked Faba Beans (Medammis): Effects of Cooking Temperature and Time

✍ Scribed by H.M. ZIENA; M.M. YOUSSEF; A.R. EL-MAHDY

Book ID: 108816944
Publisher: Institute of Food Technologists
Year: 1991
Tongue: English
Weight: 402 KB
Volume: 56
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1991.tb04769.x

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