Literature DB >> 2694634

Composition and nutritive value of beans (Phaseolus vulgaris L.).

V C Sgarbieri.   

Abstract

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Year:  1989        PMID： 2694634     DOI： 10.1159/000417522

Source DB:  PubMed          Journal:  World Rev Nutr Diet        ISSN： 0084-2230            Impact factor:   0.575


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  2 in total

1.  Use of two varieties of hard-to-cook beans (Phaseolus vulgaris) and cowpeas (Vigna unguiculata) in the processing of koki (a steamed legume product).

Authors:  C M Mbofung; N Rigby; K Waldron
Journal:  Plant Foods Hum Nutr       Date:  1999       Impact factor: 3.921

2.  Biological utilization of vegetable peas: effect of cooking and varietal differences.

Authors:  K Saharan; N Khetarpaul
Journal:  Plant Foods Hum Nutr       Date:  1994-06       Impact factor: 3.921
  2 in total

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