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Cited article:

Boiling time variation through functional characteristics of boiled red kidney beans

Anita Maya Sutedja, Chatarina Yayuk Trisnawati, Richard Wang, Cicih Sugianti

E3S Web Conf., 344 (2022) 04004

Published online: 2022-03-25

DOI: https://doi.org/10.1051/e3sconf/202234404004

This article has been cited by the following article(s):

Effect of Bioprocessing on the Nutritional Composition, Antinutrients, Functional Properties, and Metabolites of Bambara Groundnut and Its Prospective Food Applications: A Review

Mpho Edward Mashau, Kgaogelo Edwin Ramatsetse, Thakhani Takalani, Oluwaseun Peter Bamidele and Shonisani Eugenia Ramashia
Molecules 30 (11) 2356 (2025)
https://doi.org/10.3390/molecules30112356