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4. Nutritional value of cereal products, beans and starches. World Rev Nutr Diet; 1989; 60():1-256. PubMed ID: 2618073 [No Abstract] [Full Text] [Related]
5. The degradation of phytic acid in legumes prepared by different methods. Schlemmer U; Müller H; Jany KD Eur J Clin Nutr; 1995 Oct; 49 Suppl 3():S207-10. PubMed ID: 8549525 [No Abstract] [Full Text] [Related]
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7. Nutritive value of some improved varieties of legumes. Khan MA; Jacobsen I; Eggum BO J Sci Food Agric; 1979 Apr; 30(4):395-400. PubMed ID: 459444 [No Abstract] [Full Text] [Related]
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