TY  - GEN
AU  - Khalil,M M
TI  - Effect of soaking, germination, autoclaving and cooking on chemical and biological value of guar compared with faba bean
SN  - 0027-769X
PY  - 2001///1101
KW  - Amino Acids
KW  - analysis
KW  - Animals
KW  - Biological Availability
KW  - Cooking
KW  - methods
KW  - Dietary Proteins
KW  - Egypt
KW  - Fabaceae
KW  - chemistry
KW  - Food Handling
KW  - Germination
KW  - Male
KW  - Minerals
KW  - Nutritive Value
KW  - Phytic Acid
KW  - Plants, Medicinal
KW  - Rats
KW  - Seeds
N1  - Publication Type: Journal Article
UR  - https://doi.org/10.1002/1521-3803(20010801)45:4<246::AID-FOOD246>3.0.CO;2-F
ER  -