Cooking effects on oxalate, phytate, trypsin and α-amylase inhibitors of wild yam tubers of Nepal
- 1 September 2006
- journal article
- Published by Elsevier BV in Journal of Food Composition and Analysis
- Vol. 19 (6-7), 524-530
- https://doi.org/10.1016/j.jfca.2004.09.010
Abstract
No abstract availableKeywords
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