The effect of soaking and cooking on the oligosaccharide content of Seker a dry bean variety (P. vulgaris, L) grown in Turkey

Pakistan Journal of Nutrition

Volumn 1, Issue 5, 2002, Pages 206-208

  Sat, I G ^a   Keles, F ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Cooking; Dry beans; Flatulence; Oligosaccharides; Soaking

Indexed keywords

EID: 34249994073     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2002.206.208     Document Type: Article

References (20)

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