| 000 | 01317 a2200385 4500 | ||
|---|---|---|---|
| 005 | 20250514010158.0 | ||
| 264 | 0 | _c20011101 | |
| 008 | 200111s 0 0 eng d | ||
| 022 | _a0027-769X | ||
| 024 | 7 |
_a10.1002/1521-3803(20010801)45:4<246::AID-FOOD246>3.0.CO;2-F _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aKhalil, M M | |
| 245 | 0 | 0 |
_aEffect of soaking, germination, autoclaving and cooking on chemical and biological value of guar compared with faba bean. _h[electronic resource] |
| 260 |
_bDie Nahrung _cAug 2001 |
||
| 300 |
_a246-50 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aAmino Acids _xanalysis |
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aBiological Availability |
| 650 | 0 | 4 |
_aCooking _xmethods |
| 650 | 0 | 4 |
_aDietary Proteins _xanalysis |
| 650 | 0 | 4 | _aEgypt |
| 650 | 0 | 4 |
_aFabaceae _xchemistry |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 | _aGermination |
| 650 | 0 | 4 | _aMale |
| 650 | 0 | 4 |
_aMinerals _xanalysis |
| 650 | 0 | 4 | _aNutritive Value |
| 650 | 0 | 4 |
_aPhytic Acid _xanalysis |
| 650 | 0 | 4 | _aPlants, Medicinal |
| 650 | 0 | 4 | _aRats |
| 650 | 0 | 4 |
_aSeeds _xchemistry |
| 773 | 0 |
_tDie Nahrung _gvol. 45 _gno. 4 _gp. 246-50 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1002/1521-3803(20010801)45:4<246::AID-FOOD246>3.0.CO;2-F _zAvailable from publisher's website |
| 999 |
_c11458235 _d11458235 |
||