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Habiba, 2002. Food Chemistry, 77 (2): 187-192

Document reference 
Habiba, R. A., 2002. Changes in anti-nutrients, protein solubility, digestibility, and HCl-extractability of ash and phosphorus in vegetable peas as affected by cooking methods. Food Chemistry, 77 (2): 187-192
Citation key 
Habiba, 2002
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