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关键词
书目信息
页码
pp. 81-91
其它主题
Coccion; Qualite proteique; Feve
语言
英语
注释
Summary (En)
26 ref.
类型
Summary
1998-08-15
AGRIS AP