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; Maud Bruneteau

doi:10.1016/S0308-8146(98)00166-6

Journal articles

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

Document type :

Journal articles

Domain :

Life Sciences [q-bio]

Complete list of metadatas

https://hal-univ-lyon1.archives-ouvertes.fr/hal-02868622
Contributor : Depot 1 Lyon 1 <>
Submitted on : Monday, June 15, 2020 - 3:22:57 PM
Last modification on : Tuesday, June 16, 2020 - 10:17:22 AM

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

Links full text

Identifiers

Collections

Citation

Export

Metrics

14

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

Links full text

Identifiers

Collections

Citation

Export

Share

Metrics

14