Effect of cooking and of amino acid supplementation on the nutritive value of black beans (Phaseolus vulgaris L.)*

Publisher： Cambridge University Press

E-ISSN： 1475-2662|17|1|69-78

ISSN： 0007-1145

Source： British Journal of Nutrition, Vol.17, Iss.1, 1963-02, pp. : 69-78

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