Tannin in Common Beans: Methods of Analysis and Effects on Protein Quality

Author:

BRESSANI R.,ELIAS L. G.,WOLZAK A.,HAGERMAN ANN E.,BUTLER L G.

Publisher

Wiley

Subject

Food Science

Reference22 articles.

1. Occurrence of astringent oligomeric proanthocyanidins in legume seeds.

2. Biological evaluation of proteins: a new aspect

3. R. Bressani, L.G. Elias, and J.H. Hulse, 1980 . The nutritional role of polyphenols in beans , p.61 . In "Polyphenols in Cereals and Legumes," Proc. Symp. 36th Annual Meeting Inst. Food Technologists, St. Louis, MO, June 10-13, 1979. (, IDRC-145-e.

4. R. Bressani, L.G. Elias, and J.E. Braham, 1982 . Reduction of digestibility of legume proteins by tannins. J. Plant Foods 4.

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