Staff Members - Benha University
Changes in quality index parameters and anti nutritional factors during Tempeh fermentation produced from soy bean and faba bean cotyledons. J.Agric.Sci.Mansoura Univ.,23(3): 1211-1230.
• 1998
Publication Information
Authors
H.H.El-Tanahy, H.A.El-Mansy, S.A.Soliman and G.A.Gazal
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publication.type
Local
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