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

Food Chemistry

Volumn 64, Issue 2, 1999, Pages 145-148

  Minka, Samuel R ^a   Mbofung, Carl M F ^a   Gandon, Corinne ^b   Bruneteau, Maud ^b  

^a BP 455 ^*  (Cameroon)

^b University of Lyon   (France)

Author keywords

Black beans; Cooking; Kanwa; Phaseolus vulgaris

Indexed keywords

AMINO ACID; ESSENTIAL AMINO ACID; ISOLEUCINE; LEUCINE; LIPID; LYSINE; OLEIC ACID; PALMITIC ACID; PLANT EXTRACT; PROTEIN; STEARIC ACID; THREONINE; VALINE;

ARTICLE; CONTROLLED STUDY; GAS CHROMATOGRAPHY; HEAT TREATMENT; MASS SPECTROMETRY; NONHUMAN; PHASEOLUS VULGARIS; PHYTOCHEMISTRY;

PHASEOLUS VULGARIS;

EID: 0032889921     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(98)00166-6     Document Type: Article

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