Yellow bean (Phaseolus vulgaris L.) germplasm with less dietary fiber have shorter cooking times and more bioavailable iron
| Autor: | Sadohara, Rie, Wiesinger, Jason A., Thompson, Henry J., Glahn, Raymond P., Cichy, Karen |
|---|---|
| Zdroj: | In Current Research in Food Science 2025 10 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|