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Moisture Availability and Cooking Effects on Phenolics and Oligosaccharides Content in Bean Seed


Author:
Bernardo-Casas, Ana María, Acosta-Gallegos, Jorge A., Salinas-Perez, Rafael A., and Guzmán-Maldonado, S. Horacio
Source:
Other US
Year:
2009
Subject:
water content, Phaseolus vulgaris, beans, seeds, chemical constituents of plants, phenolic compounds, oligosaccharides, proanthocyanidins, quantitative analysis, genetic variation, cultivars, cooking quality, and food composition
Format:
p. 28-29.
Language:
English
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/IND44207066