Effect of different processing methods on tannin content and in vitro protein digestibility of faba bean (Vicia faba L.)

✍ Scribed by A.F.B. van der Poel; S. Gravendeel; H. Boer

• Book ID: 118410356
• Publisher: Elsevier Science
• Year: 1991
• Tongue: English
• Weight: 562 KB
• Volume: 33
• Category: Article
• ISSN: 0377-8401
• DOI: 10.1016/0377-8401(91)90045-t