NUTRITIONAL QUALITIES OF SOME AFRICAN EDIBLE LEAFY VEGETABLES. : Effect of Boiling on the Essential Amino Acid Composition of Their Extracted Protein

✍ Scribed by M. FAFUNSO; O. BASSIR

• Book ID: 108801432
• Publisher: Institute of Food Technologists
• Year: 1976
• Tongue: English
• Weight: 249 KB
• Volume: 41
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1976.tb01142.x