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Comparison of color, anti-nutritional factors, minerals, phenolic profile and protein digestibility between hard-to-cook and easy-to-cook grains from different kidney bean (Phaseolus vulgaris) accessions

Crossref DOI link: https://doi.org/10.1007/s13197-017-2538-3

Published Online: 2017-02-14

Published Print: 2017-03

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

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