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

Author: Minka S.R.   Mbofung C.M.F.   Gandon C.   Bruneteau M.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.64, Iss.2, 1999-02, pp. : 145-148

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Abstract