Influence of cooking methods on antinutritional factors, oligosaccharides and protein quality of underutilized legume Macrotyloma uniflorum-Reference-Cited by-同舟云学术

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

Published:2021-05 Issue: Volume:143 Page:110299
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Vashishth Rahul,Semwal A.D.,Naika Mahadeva,Sharma G.K.,Kumar Rahul

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

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