Cite
HARVARD Citation
Vashishth, R. et al. (2021). Influence of cooking methods on antinutritional factors, oligosaccharides and protein quality of underutilized legume Macrotyloma uniflorum. Food research international. p. . [Online].
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Vashishth, R. et al. (2021). Influence of cooking methods on antinutritional factors, oligosaccharides and protein quality of underutilized legume Macrotyloma uniflorum. Food research international. p. . [Online].