Statistics for EXTRACTION OF RAW AND COOKED PINTO BEANS USING RESPONSE SURFACE METHODOLOGY TO RECOVER TOTAL FLAVONOIDS AND CONDENSED TANNINS TO INHIBIT ALPHA AMYLASE AND ALPHA GLUCOSIDASE ALONE OR COMBINED WITH ACARBOSE
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| EXTRACTION OF RAW AND COOKED PINTO BEANS USING RESPONSE SURFACE METHODOLOGY TO RECOVER TOTAL FLAVONOIDS AND CONDENSED TANNINS TO INHIBIT ALPHA AMYLASE AND ALPHA GLUCOSIDASE ALONE OR COMBINED WITH ACARBOSE | 0 |
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