Legumes in human diets and how they might be improved
25 tables, graphs; 40 ref.
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Main Authors: | , , |
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Format: | Texto biblioteca |
Language: | |
Published: |
New York, N.Y. (USA) PAG
1973
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Subjects: | ESN PAG, CHEMICAL COMPOSITION, NUTRITIVE VALUE, GRAIN LEGUMES, PROTEIN QUALITY, AMINO ACIDS, FOOD ENRICHMENT, PROCESSED FOODS, DIGESTIBILITY, NUTRITION PHYSIOLOGY, COMPOSITION CHIMIQUE, VALEUR NUTRITIVE, LEGUMINEUSE A GRAINS, COMPOSICION QUIMICA, VALOR NUTRITIVO, LEGUMINOSAS DE GRANO, QUALITE PROTEIQUE, ACIDE AMINE, COMPLEMENTATION, ALIMENT TRANSFORME, DIGESTIBILITE, PHYSIOLOGIE DE LA NUTRITION, CALIDAD PROTEICA, AMINOACIDOS, ENRIQUECIMIENTO DE LOS ALIMENTOS, ALIMENTOS PROCESADOS, DIGESTIBILIDAD, FISIOLOGIA DE LA NUTRICION, |
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Summary: | 25 tables, graphs; 40 ref. |
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