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Effect of cooking methods on the quality of lentils:

Moharram, Yehia G. ; Abou-Samaha, Asama R. ; El-Mahady, Ahmed R.
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung.  182 (1986)  4 - p. 307-310 , 1986
Link: https://doi.org/10.1007/bf01027630