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New Research: Cooking properties and nutrient retention of biofortified common bean (Phaseolus vulgaris) varieties: The case of Burundi https://t.co/1neD4mDcHv #Sustainable #FoodSystems
New Research: Cooking properties and nutrient retention of biofortified common bean (Phaseolus vulgaris) varieties: The case of Burundi https://t.co/1neD4mDcHv #Sustainable #FoodSystems