Nutritive Value of Vegetable Proteins and its Enhancement by Admixture
- 1 May 1951
- journal article
- Published by Cambridge University Press (CUP) in British Journal of Nutrition
- Vol. 5 (2), 261-265
- https://doi.org/10.1079/bjn19510035
Abstract
Nutritive Value of Vegetable Proteins and its Enhancement by Admixture - Volume 5 Issue 2 - Harriette ChickKeywords
This publication has 19 references indexed in Scilit:
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