Effect of Storage Conditions and Chemical Treatments on Firmness, in Vitro Protein Digestibility, Condensed Tannins, Phytic Acid and Divalent Cations of Cooked Black Beans (Phaseolus vulgaris)

✍ Scribed by C. A. SIEVWRIGHT; W. F. SHIPE

• Book ID: 108811496
• Publisher: Institute of Food Technologists
• Year: 1986
• Tongue: English
• Weight: 776 KB
• Volume: 51
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1986.tb11214.x