Effects of Soaking on the Cooking Time of Different Common Bean (Phaseolus Vulgaris L.) Varieties Grown in Kenya (original) (raw)

Composition, Soaking and Softening Characteristics of Some Kenyan Beans(Phaseolus vulgaris L.)

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Changes in Physicochemical Properties of Dry Beans (Phaseolus vulgaris L.) during Long-Term Storage

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Effect of Soaking on Polyphenol Content and Cooking Time of Kidney Beans (Phaseolus Vulgaris L)

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Soaking beans for 12 h reduces split percent and cooking time regardless of type of water used for cooking

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