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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
A. A. Bakr, M. F. F. BayomyVolume:
50
Language:
english
Pages:
11
DOI:
10.1007/bf02436046
Date:
January, 1997
File:
PDF, 556 KB
english, 1997