Khalil, M M <br/><br/>
Effect of soaking, germination, autoclaving and cooking on chemical and biological value of guar compared with faba bean.  [electronic resource] 

 -  Die Nahrung  Aug 2001 
 - 246-50 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0027-769X 
<br/><br/><label>Standard No.: </label>10.1002/1521-3803(20010801)45:4<246::AID-FOOD246>3.0.CO;2-F  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amino Acids--analysis<br/>Animals<br/>Biological Availability<br/>Cooking--methods<br/>Dietary Proteins--analysis<br/>Egypt<br/>Fabaceae--chemistry<br/>Food Handling--methods<br/>Germination<br/>Male<br/>Minerals--analysis<br/>Nutritive Value<br/>Phytic Acid--analysis<br/>Plants, Medicinal<br/>Rats<br/>Seeds--chemistry