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Phytochemical content of black seeded bean cultivars after cooking and frying


Author:
Almanza-Aguilera, E., Guzman-Tovar, I., Mora-Aviles, A., Acosta-Gallegos, J.A., and Guzman-Maldonado, S.H.
Source:
Other US
Year:
2008
Subject:
black beans, Phaseolus vulgaris, phytochemicals, food composition, cooking, frying, cultivars, medicinal properties, dry beans, phenolic compounds, tannins, anthocyanins, and genotype
Format:
p. 104-105.
Language:
English
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/IND44058844