Use of Fermented Black Beans Combined with Rice To Develop a Nutritious Weaning Food
Author:
Affiliation:
1. Department of Food Science, Purdue University, West Lafayette, Indiana 47907
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf980674h
Reference32 articles.
1. Chemical and Nutritional Characterization of Lupine Tempeh
2. Effect of heat treatment on the toxicity and nutritive value of dry bean (Phaseolus vulgaris var Rosinha G2) proteins
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