Volume 6, Issue 22, 2017 (April – June)
Research Article
Comparison of Physico-Chemical Qualities of the Small and Large Red Kidney Beans (Phaseolus Vulgaris L) Flour
Neha Pathak and Kalpana Kulshrestha
Keywords: beans, physico-chemical properties, soaking, hydration
Article ID: CS202048045
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How to cite this article: Neha Pathak, Kalpana Kulshrestha. Comparison of Physico-Chemical Qualities of the Small and Large Red Kidney Beans (Phaseolus Vulgaris L) Flour. Chem Sci Rev Lett 2017; 6(22).
Licence: This is an open access article distributed under the terms of the Creative Commons Attribution 3.0 License (CC BY 3.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited.