NDLI: Sensory evaluation andin vitro protein digestibility of mung bean as affected by cooking time

Content Provider	Scilit
Author	El-Moniem, G. M. Abd
Copyright Year	1999
Description	Journal: Journal of the Science of Food and Agriculture
Related Links	https://onlinelibrary.wiley.com/doi/pdf/10.1002/(SICI)1097-0010(199911)79:14<2025::AID-JSFA474>3.0.CO;2-D
Ending Page	2028
Page Count	4
Starting Page	2025
e-ISSN	10970010
DOI	10.1002/%28sici%291097-0010%28199911%2979%3A14%3C2025%3A%3Aaid-jsfa474%3E3.0.co%3B2-d
Journal	Journal of the Science of Food and Agriculture
Issue Number	14
Volume Number	79
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1999-11-01
Access Restriction	Open
Subject Keyword	Journal: Journal of the Science of Food and Agriculture Agriculture and Animal Production Sensory Evaluation
Content Type	Text
Resource Type	Article

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Sensory evaluation andin vitro protein digestibility of mung bean as affected by cooking time