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Effect of soaking, cooking and autoclaving on phytic acid and oligosaccharide contents of the tribal pulse, Mucuna monosperma DC. ex. Wight

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Document Type: Research Article

DOI: http://dx.doi.org/10.1016/0308-8146(95)00081-X

Affiliations: Seed Physiology and Biochemistry Laboratory, Department of Botany, Bharathiar University, Coimbatore, 641 046 Tamil Nadu, India

Publication date: January 1, 1996

els/03088146/1996/00000055/00000002/art00081
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