Effect of soaking, germination and cooking on antinutritional factors and nutritional value of Faba Beans (Vicia faba L.) | Samy Mohamed Galal

Effect of soaking, germination and cooking on antinutritional factors and nutritional value of Faba Beans (Vicia faba L.)

Citation:: G.Youssef, AE. Basyony, M. K. S. M. S. M. G., "Effect of soaking, germination and cooking on antinutritional factors and nutritional value of Faba Beans (Vicia faba L.)", First Conference of Role of Biochemistry in Environmental and Agriculture. Feb. 6-8.: Biochem Dep., Fac. of Agric., Cairo Univ.,Egypt, 2001.

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