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For: Devaraj VR, Manjunath NH. Effect of cooking on proteinase inhibitors of Dolichos lablab bean (Dolichos lablab perpureus L.). Plant Foods Hum Nutr 1995;48:107-112. [PMID: 8837868 DOI: 10.1007/bf01088305] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]

For:	Devaraj VR, Manjunath NH. Effect of cooking on proteinase inhibitors of Dolichos lablab bean (Dolichos lablab perpureus L.). Plant Foods Hum Nutr 1995;48:107-112. [PMID: 8837868 DOI: 10.1007/bf01088305] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]

Number	Cited by Other Article(s)
1	KUNYANGA C, IMUNGI J. Quality Characteristics and Acceptability of Bread Produced with Supplementation of Dolichos lab lab Beans. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2010. [DOI: 10.3136/fstr.16.593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse

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KUNYANGA C, IMUNGI J. Quality Characteristics and Acceptability of Bread Produced with Supplementation of Dolichos lab lab Beans. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2010. [DOI: 10.3136/fstr.16.593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]