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Q51095807-47CB4039-5F56-4371-86DC-072E05BD9C33
Q51095807-47CB4039-5F56-4371-86DC-072E05BD9C33
BestRank
Statement
http://www.wikidata.org/entity/statement/Q51095807-47CB4039-5F56-4371-86DC-072E05BD9C33
Comparison of color, anti-nutritional factors, minerals, phenolic profile and protein digestibility between hard-to-cook and easy-to-cook grains from different kidney bean (Phaseolus vulgaris) accessions.
P2860
Q51095807-47CB4039-5F56-4371-86DC-072E05BD9C33
BestRank
Statement
http://www.wikidata.org/entity/statement/Q51095807-47CB4039-5F56-4371-86DC-072E05BD9C33
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type
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wasDerivedFrom
abe06bcb0d95ddbae045288e70a23d6d7cf281eb
P2860
Hard-to-cook phenomenon in common beans--a review.