Results 71 to 80 of about 180 (84)

Effect of blending ratio of wheat, orange fleshed sweet potato and haricot bean flour on proximate compositions, β-carotene, physicochemical properties and sensory acceptability of biscuits’

F1000Research, 2022
Gesessew Kibr, Fieben Kindeya
exaly  

Geometric Characteristics and Mass-Volume-Area Properties of Haricot Beans (Phaseolus vulgaris L.): Effect of Variety

International Journal of Food Properties, 2021
Belay Dereje
exaly  

Determinants of adoption and intensity of improved haricot bean ( L.) varieties: A Socio-agronomic study from southern Ethiopia

Journal of Agriculture and Food Research, 2023
Elias Bojago
exaly  

Determinants of market participation decision by smallholder haricot bean (phaseolus vulgaris l.) farmers in Northwest Ethiopia

Cogent Food and Agriculture, 2021
Adino Andaregie, Tess Astatkie
exaly  

Vulgarinin, a broad-spectrum antifungal peptide from haricot beans ()

International Journal of Biochemistry and Cell Biology, 2005
Tzi Bun Ng, Jack Ho Wong
exaly  

Optimization of bacterial cellulose production by using carob and haricot bean

International Journal of Biological Macromolecules, 2016
Eyüp Bilgi, Aylin Sendemir-Urkmez, Ece Bayır   +2 more
exaly  

Isolation and structural elucidation of a new saponin (‘Soyasaponin V’) from haricot bean (Phaseolus vulgaris L.)

Journal of the Science of Food and Agriculture, 1988
Keith R. Price, G Roger Fenwick
exaly  

A homotetrameric agglutinin with antiproliferative and mitogenic activities from haricot beans

Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, 2005
T B Ng, Jack Ho Wong, T Ng
exaly  

Antinutritional factors and in vitro protein digestibility of improved haricot bean (Phaseolus vulgaris L.) varieties grown in Ethiopia

International Journal of Food Sciences and Nutrition, 2005
Sudip Rakshit
exaly  

Evaluation of Mineral Composition, Carotenoid Content and Sensory Characteristics of Biscuit Developed from Blending of Flours of Wheat-Haricot Bean-Orange Fleshed Sweet Potato: An Experimental Randomized Design Evaluation of Mineral Composition, Carotenoid Content and Sensory Characteristics of Biscuit Developed from Blending of Flours of Wheat-Haricot Bean-Orange Fleshed Sweet Potato: An Experimental Randomized Design

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