Sprouting and hydrothermal treatments improve nutritional quality and consumer acceptability of biofortified common bean (Phaseolus vulgaris)
Nutritional quality and consumer acceptability of legumes is enhanced by application of sprouting and hydrothermal treatments. Nevertheless, with the increasing popularity of biofortification strategies for staple foods to counteract micronutrient deficiencies, little is known about the nutritional...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24002429 |
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