Cooking Properties and Nutrient Retention of Selected Biofortified Common Beans (Phaseolus vulgaris) Varieties: The Case of Burundi.

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dc.contributor.authorMuroki, M. W.
dc.contributor.authorWaswa, L. M.
dc.contributor.authorFungo, R.
dc.contributor.authorMahungu,S. M
dc.date.accessioned2025-10-30T06:18:34Z
dc.date.available2025-10-30T06:18:34Z
dc.date.issued2023
dc.identifier.urihttps://doi.org/10.3389/fsufs.2023.1062978%20%20
dc.identifier.urihttp://41.89.96.81:4000/handle/123456789/3294
dc.language.isoen
dc.publisherNutrition and Sustatinable Diets
dc.subjectCooking Properties
dc.subjectNutrient Retention
dc.subjectBiofortified Common Beans
dc.titleCooking Properties and Nutrient Retention of Selected Biofortified Common Beans (Phaseolus vulgaris) Varieties: The Case of Burundi.
dc.typeArticle

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