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Chemical composition, antioxidant capacity and functionality of raw and processed Phaseolus lunatus

✍ Scribed by Marisela Granito; Yannellis Brito; Alexia Torres


Book ID
102434337
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
152 KB
Volume
87
Category
Article
ISSN
0022-5142

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✍ Aletor, V. A. ;Ojo, O. I. πŸ“‚ Article πŸ“… 1989 πŸ› John Wiley and Sons 🌐 English βš– 486 KB

Changes in differently processed soya bean (Glycine max.) and lima bean (Phaseolus lunatus) with particular reference to their chemical composition and their mineral and some inherent anti-nutritional constituents V. A. ALETOR und 0. I. OJO The effects of 3 processing techniques: cooking, roasting