Staff Members - Benha University
Changes in quality index parameters and antinutritional factors during temph fermentation produced from soybean and faba bean cotyledons. J. Agric. Sci. Monsoura Uni. 23 (3): 1211- 1230.
• 1998
Publication Information
Authors
El-Tanahy, H.H; El- Mansy, H.A; Soliman, S.A. and Ghazal,G.A.,
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publication.type
Local
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