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

Muroki, M. W.Waswa, L. M.Fungo, R.Kabwama, A.Nduwarugira E.2025-02-212025-02-212024-03https://doi.org/10.3389/fsufs.2023.1062978http://41.89.96.120:4000/handle/123456789/1037enCooking on nutritional characteristicsBiofortified common beansThe effect of cooking on nutritional characteristics of biofortified common beans (Phaseolus vulgaris) in BurundiArticle