Effect of selected Egyptian cooking methods on faba bean nutritive value and dietary protein utilization 2: Ability of faba bean products to support hemoglobin response in rats

✍ Scribed by A. A. Bakr; M. F. F. Bayomy

• Publisher: Springer US
• Year: 1997
• Tongue: English
• Weight: 556 KB
• Volume: 50
• Category: Article
• ISSN: 1573-9104
• DOI: 10.1007/bf02436046