reference/923094

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/923094

Outgoing Links

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contentType	Journal Article
endingPage	250
issn	1521-3803 0027-769X
issueIdentifier	4
pageRange	246-250
publicationName	Nahrung/Food
startingPage	246
bibliographicCitation	Khalil MM. Effect of soaking, germination, autoclaving and cooking on chemical and biological value of guar compared with faba bean. Nahrung. 2001 Aug;45(4):246–50. doi: 10.1002/1521-3803(20010801)45:4<246::aid-food246>3.0.co;2-f. PMID: 11534462.
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date	2001-08-01-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://pubmed.ncbi.nlm.nih.gov/11534462 https://doi.org/10.1002/1521-3803%2820010801%2945:4%3C246::aid-food246%3E3.0.co%3B2-f
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language	English
source	https://www.crossref.org/ https://pubmed.ncbi.nlm.nih.gov/
title	Effect of soaking, germination, autoclaving and cooking on chemical and biological value of guar compared with faba bean
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Total number of triples: 47.