Influence of soaking on the nutritional quality of common beans (Phaseolus vulgaris L.) cooked with or without the soaking water: a review.

By A. Fernandes, Waleska Nishida, Rossana P C Proença. 2010

89 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/972158f17754b47e3589aa671d92febd36b8e1b2