NDLI: Effects of traditional cooking methods on some antinutrients and in vitro protein digestibility of dry bean varieties (Phaseolus vulgaris L.) grown in Turkey

Content Provider	Scilit
Author	Nergiz, Cevdet Gökgöz, Erkan
Copyright Year	2007
Description	Journal: International Journal of Food Science & Technology
Related Links	https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.2006.01297.x
Ending Page	873
Page Count	6
Starting Page	868
ISSN	09505423
e-ISSN	13652621
DOI	10.1111/j.1365-2621.2006.01297.x
Journal	International Journal of Food Science & Technology
Issue Number	7
Volume Number	42
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2007-07-01
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Science & Technology Agriculture and Animal Production Protein Digestibility
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Food Science

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Effects of traditional cooking methods on some antinutrients and in vitro protein digestibility of dry bean varieties (Phaseolus vulgaris L.) grown in Turkey