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- W1587699574 abstract "This chapter presents the various cooking and processing methods that have been used for common beans and pulses in African communities. The application of food science and technology principles to legume processing is discussed. Legume utilization in Eastern, Western and Southern Africa is reviewed, especially, foods based on both conventional and new and improved legume processing technologies. Specific topics covered include: production/utilization, marketing and distribution, constraints and consumption patterns, wet and dry milling, frying, puffing and steaming, germination and fermentation, canning, and traditional bean products." @default.
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- W1587699574 date "2012-10-10" @default.
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- W1587699574 title "Utilization of Dry Beans and Pulses in Africa" @default.
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- W1587699574 doi "https://doi.org/10.1002/9781118448298.ch11" @default.
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