Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flour

Common beans (Phaseolus vulgaris L.) are rich nutritious and affordable by vulnerable groups, thus a good choice for biofortification to address malnutrition. However, increasing micronutrients content of beans, without improving micronutrients bioavailability will not improve the micronutrients sta...

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Detalles Bibliográficos
Autores principales: Nkundabombi, Marie Grace, Nakimbugwe, Dorothy, Muyonga, John H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2015
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4867759/
https://www.ncbi.nlm.nih.gov/pubmed/27247769
http://dx.doi.org/10.1002/fsn3.301

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4867759/
https://www.ncbi.nlm.nih.gov/pubmed/27247769
http://dx.doi.org/10.1002/fsn3.301

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