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The effect of soaking, germination and cooking on the protein quality of mash beans (Phaseolus mungo)

✍ Scribed by Mohammed Akmal Khan; Abdul Ghafoor

Publisher: John Wiley and Sons
Year: 1978
Tongue: English
Weight: 223 KB
Volume: 29
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740290509

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