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1
Soaking the common bean in a domestic preparation reduced the contents of raffinose-type oligosaccharides but did not interfere with nutritive value
Soaking the common bean in a domestic preparation reduced the contents of raffinose-type oligosaccharides but did not interfere with nutritive value
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Soaking the common bean in a domestic preparation reduced the contents of raffinose-type oligosaccharides but did not interfere with nutritive value

Queiroz, K.S. (Universidade Estadual de Campinas, Sao Paulo (Brazil)) ; de Oliveira, A.C ; Helbig, E ; Reis, S.M.P.M ; Carraro, F

Journal of Nutritional Science and Vitaminology, 2002, Vol.48(4), pp.283-289 [Periódico revisado por pares]

Tokyo: Center for Academic Publications Japan

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2
Effect of soaking prior to cooking on the levels of phytate and tannin of the common bean (Phaseolus vulgaris, L.) and the protein value
Effect of soaking prior to cooking on the levels of phytate and tannin of the common bean (Phaseolus vulgaris, L.) and the protein value
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of soaking prior to cooking on the levels of phytate and tannin of the common bean (Phaseolus vulgaris, L.) and the protein value

Helbig, E. (Universidade Estadual de Campinas, Sao Paulo (Brazil)) ; de Oliveira, A.C ; Queiroz, K.S ; Reis, S.M.P.M

Journal of Nutritional Science and Vitaminology, 2003, Vol.49(2), pp.81-86 [Periódico revisado por pares]

Tokyo: Center for Academic Publications Japan

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3
Hemoglobin repletion in anemic rats fed a new bean cultivar (Phaseolus vulgaris L.) as source of iron
Hemoglobin repletion in anemic rats fed a new bean cultivar (Phaseolus vulgaris L.) as source of iron
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Hemoglobin repletion in anemic rats fed a new bean cultivar (Phaseolus vulgaris L.) as source of iron

Cabral, M.M.V.N. (Universidade Estadual de Campinas, Sao Paulo (Brasil)) ; Sgarbieri, V.C

Journal of Nutritional Science and Vitaminology, 1992, Vol.38(5), pp.481-491 [Periódico revisado por pares]

TOKYO: Center for Academic Publications Japan

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