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Effect of soaking on the oligosaccharide content in common beans


Author:
Jacinto-Hernandez, C., Blancas-Carrazco, M.E., Sanchez-Dominguez, S., Rodriguez-Perez, J.E., Garza Garcia, R., and Bernal-Lugo, I.
Source:
Other US
Year:
2006
Subject:
Phaseolus vulgaris, beans, food processing, soaking, food composition, sucrose, raffinose, stachyose, quantitative analysis, genotype, genetic variation, and cultivars
Format:
p. 159-160.
Language:
English
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/IND43805445