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]

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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 : Friday, December 11, 2020 - 12:34:06 PM

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

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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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