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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