Author:
Bressani Ricardo,Sosa Jaime L.
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Reference15 articles.
1. Abbey BW, Ibem GO (1987) Functional properties of raw and heat processed brown bean (Canavalia rosea DC) flour. J Food Sci 52: 406?408
2. Bressani R (1973) Legumes in human diets and how they might be improved. In: Milner M (ed.), Nutritional Improvement of Food Legumes by Breeding. New York: John Wiley & Sons, pp. 15?42
3. Bressani R, Elias LG, Valiente AT (1963) Effect of cooking and of amino acid supple-mentation on the nutritive value of black beans (Phaseolus vulgaris L) Brit J Nutrition 17: 69?78
4. Bressani R, Estrada-Ligorria L, García-Soto A (1989) Some agronomic characteristics of Canavalia sp. Turrialba, in press
5. Bressani R, Gómez Brenes RA, García A, Elías LG (1987) Chemical composition, amino acid content and protein quality ofCanavalia sp. seeds. J Sci Food Agric 40: 17?23
Cited by
23 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献