Effect of soaking, germination, autoclaving and cooking on chemical and biological value of guar compared with faba bean

✍ Scribed by Khalil, M. M.

• Publisher: John Wiley and Sons
• Year: 2001
• Tongue: English
• Weight: 65 KB
• Volume: 45
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/1521-3803(20010801)45:4<246::aid-food246>3.0.co;2-f

✦ Synopsis

Effect of processing on chemical and biological value of guar

Effect of soaking, germination, autoclaving and cooking on chemical and biological value of guar compared with faba bean