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

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https://hal-univ-lyon1.archives-ouvertes.fr/hal-02868622
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Submitted on : Monday, June 15, 2020 - 3:22:57 PM
Last modification on : Monday, September 12, 2022 - 10:10:36 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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