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Assessment on Quality of Legumes Protein formatIsbn:Softcover - 9783668270831 Das zum Jahr 2007 umzusetzendeProject Report from the year 2016 in the subject Health Nutritional Science, Tribhuvan University (Central Department of Microbiology), language: English, abstract: Heat treatment of legumes can reduce antinutritional factors, and the optimization of protein digestibility, however, over or under heating would damage the amino acids content of legumes. Therefore, adequate time is necessary. But direct analysis of both specifications is difficult in
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