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The chemical and amino acid compositions and extract viscosity of three varieties of Slovene beans (Češnjevec, Semenarna and Cipro) and one variety of French lentil (green lentil Verte du Puy) harvested in 1997 were determined in both raw and cooked samples. Some differences in the raw composition were found between the Češnjevec sample and the samples Semenarna 22 and Cipro. Češnjevec beans contained...
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