Effect of cooking and of amino acid supplementation on the nutritive value of black beans (Phaseolus vulgarisL.)
- 1 February 1963
- journal article
- Published by Cambridge University Press (CUP) in British Journal of Nutrition
- Vol. 17 (1), 69-78
- https://doi.org/10.1079/bjn19630008
Abstract
No abstract availableKeywords
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