Effects of cooking on content of amino acids and...

Journal of the Science of Food and Agriculture 1997 / 12 Vol. 75; Iss. 4

Effects of cooking on content of amino acids and antinutrients in three Chinese indigenous legume seeds

Chau, Chi-Fai, Cheung, Peter C-K, Wong, Yum-Shing
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Volume:
75
Language:
english
Pages:
6
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/(sici)1097-0010(199712)75:43.0.co;2-5
Date:
December, 1997
File:
PDF, 173 KB
english, 1997
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