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...
| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | English |
| Publicado em: |
Sociedad Latinoamericana de Nutrición
2000-12-01
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| coleção: | Archivos Latinoamericanos de Nutrición |
| Assuntos: | |
| Acesso em linha: | http://wwww.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222000000400009 |