Effects of combined traditional processing methods on the nutritional quality of beans
Abstract Consumption of dry beans is limited by long cooking times thus high fuel requirement. The bioavailability of nutrients in beans is also limited due to presence of antinutrients such as phytates and tannins. Little research has been done on combined processing methods for production of nutri...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2015-05-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.209 |