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

S. R. Minka C. M. F. Mbofung Corinne Gandon 1 Maud Bruneteau 1 
1 LEM - Laboratoire d'Ecologie Microbienne - UMR 5557
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Submitted on : Monday, June 15, 2020 - 3:22:57 PM
Last modification on : Wednesday, April 6, 2022 - 3:29:50 AM

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S. R. Minka, C. M. F. Mbofung, Corinne Gandon, Maud Bruneteau. The effect of cooking with kanwa alkaline salt on the chemical composition of black beans (Phaseolus vulgaris). Food Chemistry, Elsevier, 1999, 64 (2), pp.145-148. ⟨10.1016/S0308-8146(98)00166-6⟩. ⟨hal-02868622⟩

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