Nutritional value of mung bean (Vigna radiata) as effected by cooking and supplementation
The study was conducted to improve the nutritional value of Mung (Vigna radiata) by supplementation with different kinds of meat. Diets were prepared using raw and cooked Mung and then cooked Mung was supplemented with poultry, mutton and beef at 10, 15, and 20 percent levels. Nutritional value of M...
| Hauptverfasser: | , , |
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| Format: | Artikel |
| Sprache: | English |
| Veröffentlicht: |
Sociedad Latinoamericana de Nutrición
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| Schriftenreihe: | Archivos Latinoamericanos de Nutrición |
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| Online Zugang: | http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222000000400009&lng=en&tlng=en |