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Effect of the cooking on physicochemical and starch digestibility properties of two varieties of common bean (Phaseolus vulgaris L.) grown under different water regimes

Food ChemistryFood AnalysisCommon BeanSustainable AgricultureAgricultural EconomicsStarch Digestibility PropertiesFood EngineeringFood ProcessingGrain QualityDifferent Water RegimesCrop QualityHealth Sciences