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Effect of cooking on soluble and insoluble oxalate contents in selected Pakistani vegetables and beans
Author(s):
M.S. AKHTAR
,
B Israr
,
N. Bhatty
,
A. Ali
,
Muhammad Akhtar
,
Beenish Israr
,
Nighat Bhatty
,
Amanat Ali
,
M. AKHTAR
,
A ali
,
MS AKHTAR
,
M. N. Akhtar
,
M.S. Akhtar
Publication date:
2011
Journal:
Int. J. Food Properties
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DOI::
10.1080/10942910903326056
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