The effect of cooking on nutritional characteristics of biofortified common beans (Phaseolus vulgaris) in Burundi

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dc.contributor.authorMuroki, M. W.
dc.contributor.authorWaswa, L. M.
dc.contributor.authorFungo, R.
dc.contributor.authorKabwama, A.
dc.contributor.authorNduwarugira E.
dc.date.accessioned2025-02-21T07:58:16Z
dc.date.available2025-02-21T07:58:16Z
dc.date.issued2024-03
dc.identifier.urihttps://doi.org/10.3389/fsufs.2023.1062978
dc.identifier.urihttp://41.89.96.120:4000/handle/123456789/1037
dc.language.isoen
dc.subjectCooking on nutritional characteristics
dc.subjectBiofortified common beans
dc.titleThe effect of cooking on nutritional characteristics of biofortified common beans (Phaseolus vulgaris) in Burundi
dc.typeArticle

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