Nutritional assessment of protein from beans (Phaseolus vulgarisL) processed at different pH values, in growing rats

Author:

Nestares Teresa,Barrionuevo Mercedes,Urbano Gloria,López-Frías Magdalena

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference49 articles.

1. Quality of ice cream as infuenced by substituting non-fat dry milk with whey-bean protein coprecipitates;Kebary;Egyptian J Dairy Sci,1997

2. Miso from peas (Pisum sativum) and beans (Phaseolus vulgaris) of domestic origin. Fermented foods from agricultural products in Europe. II;Reiss;Z Ernaehrungswiss,1993

3. Use of peas (Pisum sativum) and beans (Phaseolus vulgaris) in the preparation of kishk. Fermented foods from agricultural products in Europe. III;Reiss;Chem Mikrobiol Technol Lebensm,1994

4. Use of fermented black beans combined with rice to develop a nutritious weaning food;Rodriguez-Burger;J Agric Food Chem,1998

5. Thermal inactivation of lectins and trypsin inhibitor activity during steam processing of dry beans (Phaseolus vulgaris) and effects on protein quality;Van der Poel;J Sci Food Agric,1990

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