Effect of precooking treatments on the anti-nutritional factors and cooking quality of faba bean seeds
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt. 1998; 18 (1): 147-68
in En
| IMEMR
| ID: emr-47819
Responsible library:
EMRO
Subject(s)
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Index:
IMEMR
Main subject:
Temperature
/
Food Handling
/
Fabaceae
/
Nutritive Value
Language:
En
Journal:
Bull. Natl. Nutr. Inst. Arab Rep. Egypt
Year:
1998