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Impact of cooking and germination on phenolic composition and dietary fibre fractions in dark beans (Phaseolus vulgaris L.) and lentils (Lens culinaris L.)

Food ChemistryNutritionDark BeansEngineeringFood CompositionDietary Fibre FractionsNutritive ValueAgricultural EconomicsPhenolic CompositionFood QualitySeed ProcessingVegetable ProductionCrop QualityHealth Sciences