✦ LIBER ✦
Effect of cooking on tryptophan, basic amino acids, protein solubility and retention of some vitamins in two varieties of chick pea
✍ Scribed by Abdel-Hamid Youssef Abdel-Rahman
- Publisher
- Elsevier Science
- Year
- 1983
- Tongue
- English
- Weight
- 211 KB
- Volume
- 11
- Category
- Article
- ISSN
- 0308-8146
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