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Effect of Cooking on Firmness, Trypsin Inhibitors, Lectins and Cystine/Cysteine content of Navy and Red Kidney Beans (Phaseolus vulgaris)

✍ Scribed by N.V. DHURANDHAR; K.C. CHANG

Book ID: 108816778
Publisher: Institute of Food Technologists
Year: 1990
Tongue: English
Weight: 774 KB
Volume: 55
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1990.tb06789.x

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