The effect of cooking with kanwa alkaline salt on the chemical composition of black beans (Phaseolus vulgaris)

Author:

Minka Samuel R,Mbofung Carl M.F,Gandon Corinne,Bruneteau Maud

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference24 articles.

1. El-Mahdy, A. R. (1974). Evaluation of (Vicia faba) bean as a source of protein and the influence of processing thereon. Ph.D. thesis, University of Alexandria, Alexandria, Egypt.

2. Improved one-dimensional thin-layer chromatographic technique for polar lipids;Heape;J. Chromatogr.,1985

3. The effect of cooking, autoclaving and germination on the nutritional quality of faba beans;Khalil;Food Chemistry,1995

4. Phytate content and its effect on cooking quality of beans;Kon;J. Food Process. Preserv.,1981

5. Fatty acids of the lipids of vegetables I. Peas (Pisum sativum);Lee;Journal of Food Science,1961

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