The effect of cooking with kanwa alkaline salt on the chemical composition of black beans (Phaseolus vulgaris) - Archive ouverte HAL Access content directly
Journal Articles Food Chemistry Year : 1999

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

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hal-02868622 , version 1 (15-06-2020)

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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, 1999, 64 (2), pp.145-148. ⟨10.1016/S0308-8146(98)00166-6⟩. ⟨hal-02868622⟩
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