Sensory Properties of Selected Biofortified Common Bean (Phaseolus vulgaris) Varieties Grown in Burundi

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dc.contributor.authorMary W. M.
dc.contributor.authorLydiah M.
dc.contributor.authorRobert F.
dc.contributor.authorAndrew K.
dc.contributor.authorNtukamazina N.
dc.contributor.authorBlaise N.
dc.contributor.authorSymon M. M.
dc.date.accessioned2025-09-11T07:50:47Z
dc.date.available2025-09-11T07:50:47Z
dc.date.issued2025
dc.identifier.urihttps://doi.org/10.1002/fsn3.3988
dc.identifier.urihttp://41.89.96.81:4000/handle/123456789/3273
dc.language.isoen
dc.publisherFood Science and Nutrition
dc.subjectSensory Properties
dc.subjectBiofortified Common Bean
dc.titleSensory Properties of Selected Biofortified Common Bean (Phaseolus vulgaris) Varieties Grown in Burundi
dc.typeArticle

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