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2010•Unpublished venueRequires access

Effect of Soaking on the Cookability and Nutritional Quality of Mucuna Bean

Elizabeth Wanjekeche, Jasper Kathenya Imungi, Edward G. Karuri

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Key concepts: Mucuna, Quality (philosophy), Food science, Chemistry, Biology, Agronomy, Philosophy, Epistemology

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Effect of Soaking on the Cookability and Nutritional Quality of Mucuna Bean — Research Paper | ScholarLens