Influence of Processing Techniques on the Proximate Composition, Anti-Nutritional Factors, and Amino Acid Profile of Red Kidney Beans (Phaseolus vulgaris L).

Autor: Navin Venketeish KS; Department of Food Process Engineering, School of Bioengineering, College of Engineering and Technology, SRM Institute of Science and Technology, Kattankulathur, 603203, Tamil Nadu, India., Govindarajan N; Department of Food Process Engineering, School of Bioengineering, College of Engineering and Technology, SRM Institute of Science and Technology, Kattankulathur, 603203, Tamil Nadu, India. nagamaniammai@gmail.com., Pandiselvam R; Chemical and Bio Chemical Processing Division (CBPD) ICAR-Central Institute for Research on Cotton Technology (CIRCOT), Matunga East, Mumbai, India.

Publikováno v: Plant foods for human nutrition (Dordrecht, Netherlands) [Plant Foods Hum Nutr] 2024 Dec 19; Vol. 80 (1), pp. 13. Date of Electronic Publication: 2024 Dec 19.