Chemical and nutritional changes associated with the development of the hard-to-cook defect in common

International Journal of Food Sciences and Nutrition

Volumn 59, Issue 7-8, 2008, Pages 652-659

  Nyakuni, Geoffrey A ^a   Kikafunda, Joyce K ^a   Muyonga, John H ^a   Kyamuhangire, William M ^a   Nakimbugwe, Dorothy ^a   Ugen, Michael ^b  

^a MAKERERE UNIVERSITY   (Uganda)

^b Namulonge Agricultural and Animal Production Research Institute Uganda   (Uganda)

Author keywords

Common beans; Cooking time; Hard to cook defect; In vitro protein and starch digestibility; Phytic acid

Indexed keywords

PHYTIC ACID;

ARTICLE; BEAN; COOKING; ENVIRONMENTAL TEMPERATURE; FOOD STORAGE; IN VITRO STUDY; NONHUMAN; NUTRITIONAL VALUE; PHASEOLUS VULGARIS; PHYSICAL CHEMISTRY;

COOKERY; FOOD HANDLING; NUTRITIVE VALUE; PHASEOLUS; PLANT PROTEINS; STARCH; TIME FACTORS; WATER;

PHASEOLUS VULGARIS;

EID: 56349148398     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480701602886     Document Type: Article

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