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Nutritional properties of green gram germinated in mineral fortified soak water: II. Effect of cooking on total and bioaccessible nutrients and bioactive components

Crossref DOI link: https://doi.org/10.1007/s13197-016-2460-0

Published Online: 2016-12-21

Published Print: 2017-03

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