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

Published 2010 View Full Article

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Title
Changes in the Functional Properties and Antinutritional Factors of Extruded Hard-to-Cook Common Beans (Phaseolus vulgaris, L.)
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE
Volume 75, Issue 3, Pages C286-C290
Publisher
Wiley
Online
2010-04-06
DOI
10.1111/j.1750-3841.2010.01557.x
References
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