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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