Influence of different processing (soaking, germination, fermentation and puffing) on the bioavailability of selected amino acids in dried beans

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Details

Author(s):
Felecite Nyirabunani

Type of Document:
Thesis or Dissertation

 

Publisher/Journal:
Kigali Institute of Science and Technology

Date of Publication:
2009

Place of Publication:
Kigali, Rwanda

Description

Coming soon

Additional Bibliographic Information

Nyirabunani, Felecite. 2009. "Influence of different processing (soaking, germination, fermentation and puffing) on the bioavailability of selected amino acids in dried beans." Final project report for B.S. degree. Department of Food Science & Technology. Kigali, Rwanda: Kigali Institute of Science and Technology.

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