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Tannin contents and protein digestibility of black grams (Vigna mungo) after soaking and cooking

✍ Scribed by Zia-Ur-Rehman; W.H. Shah

Book ID: 110297997
Publisher: Springer US
Year: 2001
Tongue: English
Weight: 34 KB
Volume: 56
Category: Article
ISSN: 1573-9104
DOI: 10.1023/a:1011162823925

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