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2003•Food ChemistryRequires access

Influence of soaking and cooking on the thiamin, riboflavin and niacin contents of legumes

Marín Pródanov, Isabel Sierra, Concepción Vidal-Valverde

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Key concepts: Riboflavin, Niacin, Chemistry, Food science, Distilled water, Vitamin, B vitamins, Vicia faba

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