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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2015
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| Materias: | |
| 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 |