Influence of cooking methods on antinutritional factors, oligosaccharides and protein quality of underutilized legume Macrotyloma uniflorum - Concepedia

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Influence of cooking methods on antinutritional factors, oligosaccharides and protein quality of underutilized legume Macrotyloma uniflorum

37

Citations

33

References

2021

Year

Rahul Vashishth, Anil Dutt Semwal, Mahadeva Naika, G. K. Sharma, Rahul Kumar

Food Research International

NutritionFood CompositionFood AnalysisNutritive ValueAgricultural EconomicsAlternative Protein SourceLegume ScienceAntinutritional FactorsPublic HealthFood QualityProtein Quality

References

	Year	Citations

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