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Physico-chemical characterization of stored black beans (Phaseolus vulgaris L.)

✍ Scribed by Jose De J. Berrios; Barry G. Swanson; W. Adeline Cheong

Book ID
117672817
Publisher
Elsevier Science
Year
1999
Tongue
English
Weight
181 KB
Volume
32
Category
Article
ISSN
0963-9969

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Lactic acid fermentation of black beans
Lactic acid fermentation of black beans (Phaseolus vulgaris): microbiological and chemical characterization
✍ Marisela Granito; Glenda Álvarez πŸ“‚ Article πŸ“… 2006 πŸ› John Wiley and Sons 🌐 English βš– 834 KB

## Abstract Legumes, and particularly __Phaseolus vulgaris__, are an important source of nutrients, especially in developing countries. In spite of being part of the staple diets of these populations, their consumption is limited by the flatulence they produce. Natural lactic acid fermentation has