Effects of soaking and cooking on physical characteristics, tannin contents and protein digestibility of kidney beans (Phaseolus vulgaris L.)

Pakistan Journal of Scientific and Industrial Research

Volumn 39, Issue 9-12, 1996, Pages 195-199

  Zia ur Rehman, ^a   Shah, W H ^a  

^a PCSIR LABORATORIES COMPLEX   (Pakistan)

Author keywords

Cooking; In vitro protein digestibility; Kidney beans; Soaking; Tannin

Indexed keywords

EID: 0001016647     PISSN: 00309885     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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