Abstract ISI
 (2024)

Evaluation of the Chemical Nutritional Composition of 35 Varieties of Chilean Beans in Raw and Cooked Form

Bastías-Montes, JM; Gajardo-Poblete, I; Galdames-Zúñiga, N; Oliva-Moresco, P; Tapia-San-Martín, G

Keywords: cooking time, raw bean, cooked beans