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Q36903446-ACB96A8E-BCE5-40A6-8962-5920A25999D2
Q36903446-ACB96A8E-BCE5-40A6-8962-5920A25999D2
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Statement
http://www.wikidata.org/entity/statement/Q36903446-ACB96A8E-BCE5-40A6-8962-5920A25999D2
Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flour
P2860
Q36903446-ACB96A8E-BCE5-40A6-8962-5920A25999D2
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36903446-ACB96A8E-BCE5-40A6-8962-5920A25999D2
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wasDerivedFrom
e5f95a27a49ef33a29ee751983aeba442ec95b34
P2860
Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination.