Volume 6, Issue 24, 2017 (October – December)
Research Article
Effect of Soaking on Polyphenol Content and Cooking Time of Kidney Beans (Phaseolus Vulgaris L)
Neha Pathak and Kalpana Kulshrestha
Keywords: kidney beans, soaking, cooking time, tannins, and polyphenols
Article ID: CS102048082
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How to cite this article: Neha Pathak, Kalpana Kulshrestha. Effect of Soaking on Polyphenol Content and Cooking Time of Kidney Beans (Phaseolus Vulgaris L). Chem Sci Rev Lett 2017; 6(24).
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.