Effects of soaking, cooking and fermentation on composition, in-vitro starch digestibility and nutritive value of common beans - Concepedia

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Effects of soaking, cooking and fermentation on composition, in-vitro starch digestibility and nutritive value of common beans

118

Citations

28

References

1995

Year

Zacharie Barampama, R.E. Simard

Plant Foods for Human Nutrition

NutritionFood CompositionIn Vitro FermentationCommon BeansNutritive ValueAgricultural EconomicsIn-vitro Starch DigestibilityGrain Quality

References

	Year	Citations

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