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International Journal of Food Sciences and Nutrition Volume 51, 2000 - Issue 3
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Research Article

Effect of cooking and supplementation with different kinds of meats on the nutritional value of mash (Vigna mungo)

Nighat Bhatty, A. H. Gilani, S. A. Nagra Department of Rural Home Economics, University of Agriculture, Faisalabad; Institute of Chemistry, University of the Punjab, Lahore 54590, Pakistan
Pages 169-174 | Published online: 06 Jul 2009

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