Effect of selected Egyptian cooking methods on faba bean nutritive value and dietary protein utilization. 2. Ability of faba bean products to support hemoglobin response in rats
1997
Bakr, A.A. (El-Menofiya Univ., Shibin El-Kom (Egypt). Faculty of Agriculture, Dept. of Food Science and Technology) | Bayomy, M.F.F.
AGROVOC Keywords
Bibliographic information
Pagination
pp. 81-91
Other Subjects
Coccion; Qualite proteique; Feve
Language
English
Note
Summary (En)
26 ref.
Type
Summary
1998-08-15
AGRIS AP
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