Effect of soaking and cooking on the amino acids content of some EgyptianLegumes.

Citation:
El-Ashwah, E. T., E. - H. F. S. N.M. Abdallah, and E. M. Hassan, "Effect of soaking and cooking on the amino acids content of some EgyptianLegumes.", Bull. Fac. of Agric., Cairo Univ., 1983.

Abstract:

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Notes:

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