Effect of the cooking on physicochemical and starch digestibility properties of two varieties of common bean (Phaseolus vulgaris L.) grown under different water regimes

Maribel Ovando-Martínez, Perla Osorio-Díaz, Kristin Whitney, Luis A. Bello-Pérez, Senay Simsek

Research output: Contribution to journalArticlepeer-review

32 Scopus citations
Original languageAmerican English
Pages (from-to)358-365
Number of pages8
JournalFood Chemistry
DOIs
StatePublished - 15 Nov 2011
Externally publishedYes

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