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Influence of Processing Techniques on the Proximate Composition, Anti-Nutritional Factors, and Amino Acid Profile of Red Kidney Beans (Phaseolus vulgaris L)

Crossref DOI link: https://doi.org/10.1007/s11130-024-01247-x

Published Online: 2024-12-19

Published Print: 2025-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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