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The effect of soaking and cooking on the oligosaccharide content of red kidney beans (Phaseolus vulgaris L.)


Author:
Nyombaire, G., Siddiq, M., and Dolan, K.D.
Source:
Other US
Year:
2006
Subject:
kidney beans, food composition, oligosaccharides, stachyose, raffinose, quantitative analysis, soaking, and cooking
Format:
p. 157-158.
Language:
English
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/IND43805444