Pakistan Journal of Nutrition 1 (5): [removed], 2002 © Asian Network for Scientific Information 2002 The Effect of Soaking and Cooking on the Oligosaccharide Content of Seker a Dry Bean Variety (P. vulgaris, L) Grown in - Flatulence - Document - PDFSEARCH.IO

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	Pakistan Journal of Nutrition 1 (5): [removed], 2002 © Asian Network for Scientific Information 2002 The Effect of Soaking and Cooking on the Oligosaccharide Content of Seker a Dry Bean Variety (P. vulgaris, L) Grown in Add to Reading List Document Date: 2009-04-21 03:52:11 Open Document File Size: 26,13 KB Share Result on Facebook City Ankara / Washington / D.C. / Madras / Erzurum / Fund Erzurum / / Company Ganesh and Co. / Fleming / Pakistan Journal / References Abdel-Gawad A. S. / Fluka Chemie AG / Trugo L. C. / / Country Turkey / Sweden / / Facility F. Keles Ataturk University / East Anatolia Institute of Agricultural Research / / IndustryTerm transportation / chemical / chemical properties / food / / Organization S.A. Centre / East Anatolia Institute of Agricultural Research / Department of Food Engineering / Turkey I. G. Sat and F. Keles Ataturk University / Agricultural Faculty / / Person Analytical Chemists / / Position General / Official / / Product sodium bicarbonate / / SocialTag Bean Vegan cuisine Vegetarian cuisine Soybean Flatulence Raffinose Dietary fiber Oligosaccharide Stachyose Food and drink

Pakistan Journal of Nutrition 1 (5): [removed], 2002 © Asian Network for Scientific Information 2002 The Effect of Soaking and Cooking on the Oligosaccharide Content of Seker a Dry Bean Variety (P. vulgaris, L) Grown in Add to Reading List