EFFECT OF COOKING ON THE CHEMICAL COMPOSITION OF WINGED BEANS (Psophocarpus tetragonolobus)
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (6), 1559-1560
- https://doi.org/10.1111/j.1365-2621.1980.tb07562.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- A MULTIENZYME TECHNIQUE FOR ESTIMATING PROTEIN DIGESTIBILITYJournal of Food Science, 1977
- Nutritive value of the winged bean (Psophocarpus palustrisDesv.)British Journal of Nutrition, 1971
- Toxicity of Red Kidney Beans (Phaseolus vulgaris) in the RatJournal of Nutrition, 1967
- Toxic Factors in Edible Legumes and Their EliminationThe American Journal of Clinical Nutrition, 1962
- THE COLORIMETRIC DETERMINATION OF PHOSPHORUSJournal of Biological Chemistry, 1925