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Effect of cooking and supplementation with different kinds of meats on the nutritional value of mash (Vigna mungo).
Int J Food Sci Nutr. 2000 May;51(3):169-74. doi: 10.1080/09637480050029665.
Int J Food Sci Nutr. 2000.
PMID: 10945112
Nutritional value of mung bean (Vigna radiata) as effected by cooking and supplementation.
Bhatty N, Gilani AH, Nagra SA.
Bhatty N, et al.
Arch Latinoam Nutr. 2000 Dec;50(4):374-9.
Arch Latinoam Nutr. 2000.
PMID: 11464669
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Nutritional improvement of Lobia (Phaseolus vulgaris) by supplementation with poultry, mutton and beef meat.
Bhatty N, Gilani AH, Nagra SA.
Bhatty N, et al.
Int J Food Sci Nutr. 2001 Nov;52(6):521-6.
Int J Food Sci Nutr. 2001.
PMID: 11570019
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In vivo (rat assay) assessment of nutritional improvement of peas (Pisum sativum L.).
Nagra SA, Bhatty N.
Nagra SA, et al. Among authors: bhatty n.
East Mediterr Health J. 2007 May-Jun;13(3):646-53.
East Mediterr Health J. 2007.
PMID: 17687838
Free article.
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