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Effect of soaking and cooking on the oligosaccharides and lectins of red kidney beans (Phaseolus vulgaris L.)


Author:
Nyombaire, G., Siddiq, M., and Dolan, K.
Source:
Other US
Year:
2007
Subject:
kidney beans, food processing, soaking, cooking, temperature, food composition, oligosaccharides, lectins, and quantitative analysis
Format:
p. 31-32.
Language:
English
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/IND43940829