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Effect of domestic processing and cooking methods on phytic acid and polyphenol contents of pea cultivars (Pisum sativum)

โœ Scribed by S. Bishnoi; N. Khetarpaul; R. K. Yadav

Book ID
105065740
Publisher
Springer US
Year
1994
Tongue
English
Weight
503 KB
Volume
45
Category
Article
ISSN
1573-9104

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