Open AccessEffects of Different Processing Methods on the Iron, Zinc and Other Nutrients Content of Biofortified Beans (<i>Phaseolus vulgaris L</i>.)
Author(s) -
MarlyneJoséphine Mananga,
Youmbi Nenkam Audrey Darline,
Demasse Mawamba Adelaïde,
Youogo Marlène,
Kouandjoua Ndjigoui Brice Didier,
Kana Sop Marie Modestine
Publication year - 2022
Publication title -
american journal of food science and technology
Language(s) - English
Resource type - Journals
eISSN - 2333-4827
pISSN - 2333-4835
DOI - 10.12691/ajfst-10-4-3
Subject(s) - antinutrient , phaseolus , food science , biofortification , nutrient , tannin , cultivar , micronutrient , zinc , proximate , chemistry , legume , phytic acid , biology , botany , organic chemistry
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