Effect of microwave heating on solubility and digestibility of proteins and reduction of antinutrients of selected common bean (Phaseolus vulgaris L.) varieties grown in Ethiopia

Italian Journal of Food Science

Volumn 17, Issue 4, 2005, Pages 407-418

  Shimelis, E A ^a   Rakshit, S ^a  

^a ASIAN INSTITUTE OF TECHNOLOGY   (Thailand)

Author keywords

Antinutrients; Common bean; in vitro protein digestibility; Microwave heating; Phaseolus vulgaris; Raffinose family oligosaccharides; Solubility

Indexed keywords

PHASEOLUS (ANGIOSPERM); PHASEOLUS VULGARIS;

EID: 31544464970     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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