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pro vyhledávání: '"Elizabeth Wanja Macharia"'
Publikováno v:
Food Chemistry Advances, Vol 5, Iss , Pp 100847- (2024)
Nutritional quality and consumer acceptability of legumes is enhanced by application of sprouting and hydrothermal treatments. Nevertheless, with the increasing popularity of biofortification strategies for staple foods to counteract micronutrient de
Externí odkaz:
https://doaj.org/article/447d287dd72942e1bb0a96f5ace09c20
