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NALDC Record Details:

Phytochemical content of black seeded bean cultivars after cooking and frying.

File:
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Author(s):
Almanza-Aguilera, E. , Guzman-Tovar, I. , Mora-Aviles, A. , Acosta-Gallegos, J.A. , Guzman-Maldonado, S.H.
Subject(s):
black beans , Phaseolus vulgaris , phytochemicals , food composition , cooking , frying , cultivars , medicinal properties , dry beans , phenolic compounds , tannins , anthocyanins , genotype
Format:
p. 104-105.
Language:
English
Year:
2008
Collection:
Reports of Bean Improvement Cooperative and National Dry Bean Council Research Conference
Series:
Annual report.
Rights:
This item is authored by federal employees as part of their official duties and are therefore non-copyrightable and/or published by the federal government and now in the public domain.