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Changes in the Functional Properties and Antinutritional Factors of Extruded Hard-to-Cook Common Beans (Phaseolus vulgaris, L.)

✍ Scribed by Karla A. Batista; Sandra H. Prudêncio; Kátia F. Fernandes

Book ID: 111406308
Publisher: Institute of Food Technologists
Year: 2010
Tongue: English
Weight: 174 KB
Volume: 75
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1750-3841.2010.01557.x

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