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In Vitro Protein Digestibility and Physicochemical Properties of Dry Red Bean ( Phaseolus vulgaris ) Flour: Effect of Processing and Incorporation of Soybean and Cowpea Flour

✍ Scribed by Njintang, N. Y.; Mbofung, C. M. F.; Waldron, K. W.

Book ID: 121735715
Publisher: American Chemical Society
Year: 2001
Tongue: English
Weight: 138 KB
Volume: 49
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf0011992

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