Читать книгу Dry Beans and Pulses Production, Processing, and Nutrition онлайн
67 страница из 239
2 Anon. (2020). Bean consumption per capita. Available at https://www.helgilibrary.com/indicators/bean‐consumption‐per‐capita/ (accessed December 30, 2020).
3 Bliss, F.A. (1993). Breeding common bean for improved nitrogen fixation. Plant and Soil 152: 71–79.
4 Boateng, J., Verghese, M., Walker, L.T. & Ogutu, S. (2008). Effect of processing on antioxidant content in selected dry beans (Phaseolus spp. L.). LWT − Food Science & Technology 41: 1541–1547.
5 Borget, M. (1992). Food Legumes. In: Tropical Agriculture (ed. R. Coste), pp. 16–96. London: CTA Macmillian Press.
6 Borbi, M.A., Dolan, K.D., Siddiq, M., Hooper, S. & Sami, A. (2020). Development and quality evaluation of banana‐rice‐bean porridge as weaning food for older infants and young children. Legume Science 2: p.e41.
7 Borchgrevink, C. (2012). Culinary Perspective of Dry Beans and Pulses. In: Dry Beans and Pulses Production, Processing and Nutrition, first edition (eds. M. Siddiq, M.A. Uebersax), pp. 313−334. Ames, IA: John Wiley & Sons.