Studies on selected factors and processes which affect the nutritional potential of food legumes

Institute of Nutrition of Central America and PanamaBressani, R.2007-11-121985-04-012007-11-121983http://hdl.handle.net/10625/6478Text1 digital file (161 p. : ill.)enGRAIN LEGUMESFOOD PROCESSINGFOOD PREPARATIONFOOD STORAGENUTRITIVE VALUEPROTEINSBIOCHEMISTRYPHYSICAL PROPERTIESBEANSCOWPEASRESEARCH RESULTSStudies on selected factors and processes which affect the nutritional potential of food legumesIDRC Final Report