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EFFECT OF COOKING ON THE CHEMICAL COMPOSITION OF WINGED BEANS (Psophocarpus tetragonolobus)
T. E. EKPENYONG, R. L. BORCHERSVolume:
45
Year:
1980
Language:
english
Pages:
2
DOI:
10.1111/j.1365-2621.1980.tb07562.x
File:
PDF, 237 KB
english, 1980