Comparison of selected food characteristics of three cultivars of bean Phaseolus vulgaris
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1986.tb00427.x/fullpdf
Reference26 articles.
1. Influence of tannin on Phaseolus vulgaris protein digestibility and quality;Aw;Journal of Food Science,1985
2. All-vegetable protein mixtures for human feeding. VI. The value of combinations of lime-treated corn and cooked black beans;Bressani;Journal of Food Science,1962
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