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Nutritional composition and cooking characteristics of tepary bean (Phaseolus acutifolius Gray) in comparison with common bean (Phaseolus vulgaris L.)

Crossref DOI link: https://doi.org/10.1007/s10722-016-0413-0

Published Online: 2016-06-09

Published Print: 2017-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Porch, Timothy G.

Cichy, Karen

Wang, Weijia

Brick, Mark

Beaver, James S.

Santana-Morant, Damaris

Grusak, Michael A.
Funding

Funding for this research was provided by:

Feed-the-Future Legume Innovation Lab

Feed-the-Future Grain Legumes Project, a research initiative between USAID and the USDA-ARS
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