Nutrient Composition, Protein Quality, and Sensory Properties of Thirty-Six Cultivars of Dry Beans (Phaseolus vulgaris L.)
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb14076.x/fullpdf
Reference31 articles.
1. Variation in the Vitamin and Mineral Content of Raw and Cooked Commercial Phaseolus Vulgaris Classes
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