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	1.	Nutritive value and effect of blanching on the trypsin and chymotrypsin inhibitor activities of selected leafy vegetables. [electronic resource] by Mosha, T C Gaga, H E Producer: 20000330 In: Plant foods for human nutrition (Dordrecht, Netherlands) vol. 54 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effect of blanching on the content of antinutritional factors in selected vegetables. [electronic resource] by Mosha, T C Gaga, H E Pace, R D Laswai, H S Mtebe, K Producer: 19960308 In: Plant foods for human nutrition (Dordrecht, Netherlands) vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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