Browsing School of Food Technology, Nutrition and Bioengeneering (SFTNB) Collection by Subject "Effects of food tenderizers on nutrient content and cooking time of naro bean 3 variety"
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Effects of food tenderizers on nutrient content and cooking time of naro bean 3 variety
(Makerere University, 2022-03-30)Dry beans are the most commonly consumed type of legumes in Kampala because they stay for long and are nutritious. Dry beans are mostly faced with the problem of hard to cook phenomena hence require a lot of fuel and time ...