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Osman, N.M., Mohamed Ahmed, I.A. and Babiker, E.E. (2010) Fermentation and Cooking of Sicklepod (Cassia obtusifolia) Leaves: Changes in Chemical and Amino Acid Composition, Antinutrients and Protein Fractions and Digestibility. International Journal of Food Sciences and Technology, 45, 124-132.
https://doi.org/10.1111/j.1365-2621.2009.02111.x

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