Effects of traditional cooking methods on some antinutrients and in vitro protein digestibility of dry bean varieties (Phaseolus vulgaris L.) grown in Turkey

International Journal of Food Science and Technology

Volumn 42, Issue 7, 2007, Pages 868-873

  Nergiz, Cevdet ^a   Gökgöz, Erkan ^a  

^a CELAL BAYAR UNIVERSITY   (Turkey)

Author keywords

Antinutrients; Cooking methods; Dry beans; Protein digestibility

Indexed keywords

PHASEOLUS VULGARIS;

EID: 34250661414     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01297.x     Document Type: Article

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