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Dhurandhar et al., 1990. J. Food Sci., 55 (2): 470-474
Document reference
Dhurandhar, N. V. ; Chang, K. C., 1990. Effect of cooking on firmness, trypsin inhibitors, lectins and cystine/cysteine content of navy and red kidney beans (Phaseolus vulgaris). J. Food Sci., 55 (2): 470-474
