Nutritional Traits of Beans (Phaseolus vulgaris): Nutraceutical Characterization and Genomics
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Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-19-3627-2_23-1
Reference84 articles.
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4. Bassett A, Hooper S, Cichy K (2021) Genetic variability of cooking time in dry beans (Phaseolus vulgaris L.) related to seed coat thickness and the cotyledon cell wall. Food Res Int 141:109886
5. Batista KA, Prudêncio SH, Fernandes KF (2010) Changes in the functional properties and antinutritional factors of extruded hard-to-cook common beans (Phaseolus vulgaris, L.). J Food Sci 75:C286–C290
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