Habiba, 2002. Food Chemistry, 77 (2): 187-192 Document reference Habiba, R. A., 2002. Changes in anti-nutrients, protein solubility, digestibility, and HCl-extractability of ash and phosphorus in vegetable peas as affected by cooking methods. Food Chemistry, 77 (2): 187-192Web https://doi.org/10.1016/S0308-8146(01)00335-1Citation key Habiba, 2002Datasheets Soybean meal
