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Effect of a Bangladeshi home-cooking procedure on the amino acid content, trypsin inhibitor activity and in vitro digestibility of some legume seeds

✍ Scribed by Sultana Sayeed; Leif R Njaa

Publisher: Springer US
Year: 1985
Tongue: English
Weight: 433 KB
Volume: 35
Category: Article
ISSN: 1573-9104
DOI: 10.1007/bf01091783

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