Modifications to physicochemical and nutritional properties of hard-to-cook beans (Phaseoulus vulgaris)by extrusion cooking

Martin-Cabrejas M. A., Jaime L., Karanja C., Downie A. J., Parker M. L., Lopez-Andreu F. J., Maina G., Esteban R., Smith A. C., Waldron K. W.. (1999)

Journal of Agricultural and Food Chemistry, 47, 1174-1182