Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)

Published 2009 View Full Article

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Title
Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 43, Issue 2, Pages 589-594
Publisher
Elsevier BV
Online
2009-07-30
DOI
10.1016/j.foodres.2009.07.012

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