Skip to Main content Skip to Navigation
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
Complete list of metadata
https://hal-univ-lyon1.archives-ouvertes.fr/hal-02868622
Contributor : Depot 1 Lyon 1 Connect in order to contact the contributor
Submitted on : Monday, June 15, 2020 - 3:22:57 PM
Last modification on : Monday, September 12, 2022 - 10:10:36 AM

Links full text

istex

Identifiers

Collections

CNRS | UNIV-LYON1 | INRA | BIOENVIS | UDL | INRAE | ECOMIC | DEESSE

Citation

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⟩

Export

BibTeX TEI DC DCterms EndNote Datacite

Share

Metrics

Record views

10