Proximate composition and physico-chemical properties of improved dry bean (Phaseolus vulgaris L.) varieties grown in Ethiopia
- Author
- EMIRE ADMASSU SHIMELIS1 ; SUDIP KUMAR RAKSHIT1
[1] Food Engineering and Bioprocess Technology Program, Asian Institute of Technology, SERD, PO Box 4 Klong Luang, Pathumthani 12120, Bangkok, Thailand - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2005, Vol 38, Num 4, pp 331-338, 8 p ; ref : 1 p1.1/4
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Phaseolus vulgaris L Physico-chemical properties Proximate composition: Dry bean
- Keyword (fr)
- Composition chimique Haricot Phaseolus vulgaris Propriété chimique Variété Ethiopie Angiospermae Dicotyledones Leguminosae Légume Spermatophyta Afrique
- Keyword (en)
- Chemical composition Bean Phaseolus vulgaris Chemical properties Variety Ethiopia Angiospermae Dicotyledones Leguminosae Vegetables Spermatophyta Africa
- Keyword (es)
- Composición química Frijol Phaseolus vulgaris Propiedad química Variedad Etiopia Angiospermae Dicotyledones Leguminosae Hortalizas Spermatophyta Africa
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16474787
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.lwt.2004.07.002 
https://dx.doi.org/10.1016/j.lwt.2004.07.002
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