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International Journal of Food Sciences and Nutrition Volume 59, 2008 - Issue 7-8
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Original

Chemical and nutritional changes associated with the development of the hard-to-cook defect in common beans

Geoffrey A. Nyakuni Department of Food Science and Technology, Makerere University, Kampala, Uganda
,
Joyce K. Kikafunda Department of Food Science and Technology, Makerere University, Kampala, Uganda
,
John H. Muyonga Department of Food Science and Technology, Makerere University, Kampala, UgandaCorrespondence[email protected]
,
William M. Kyamuhangire Department of Food Science and Technology, Makerere University, Kampala, Uganda
,
Dorothy Nakimbugwe Department of Food Science and Technology, Makerere University, Kampala, Uganda
&
Michael Ugen Namulonge Agricultural and Animal Research Institute (NAARI), Kampala, Uganda
Pages 652-659 | Published online: 06 Jul 2009

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