Open AccessEffect of Different Treatments on Nutritional Value of Lima Bean (<i>Phaseolus lunatus</i>) and Its Utilization in Biscuit Manufacture
Author(s) -
Sahar S. El-Gohery
Publication year - 2021
Publication title -
food and nutrition sciences
Language(s) - English
Resource type - Journals
eISSN - 2157-9458
pISSN - 2157-944X
DOI - 10.4236/fns.2021.124029
Subject(s) - phytic acid , roasting , food science , phaseolus , antinutrient , chemistry , trypsin inhibitor , blanching , legume , raw material , potassium , dietary fiber , botany , trypsin , biochemistry , biology , enzyme , organic chemistry
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