Quality attributes of three new improved lines of Nigerian lima beans (Phaseolus lunatus L. Walp.)

Plant Foods for Human Nutrition

Volumn 56, Issue 4, 2001, Pages 325-333

  Giami, S Y ^a  

^a RIVERS STATE UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Nigeria)

Author keywords

Cooking time; Lima bean cultivars; Physicochemical properties; Water absorption

Indexed keywords

IRON; WATER;

ABSORPTION; ARTICLE; BEAN; CHEMISTRY; FOOD HANDLING; HEAT; HISTOLOGY; NIGERIA; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; PLANT SEED; PROTEIN INTAKE; TIME;

ABSORPTION; CHEMISTRY, PHYSICAL; DIETARY PROTEINS; FOOD HANDLING; FOOD TECHNOLOGY; HEAT; IRON; NIGERIA; NUTRITIVE VALUE; PHASEOLUS; SEEDS; TIME FACTORS; WATER;

EID: 0034787345     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1011820907356     Document Type: Article

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