Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.)
Author:
Affiliation:
1. Universidade Federal de Goiás, Brazil
2. Instituto Tecnológico de Alimentos, Brazil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v38n3/0101-2061-cta-1678-457X05917.pdf
Reference43 articles.
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3. Effect of processing on antioxidant contents in selected dry beans (Phaseolus spp. L.);Boateng J.;Lebensmittel-Wissenschaft + Technologie,2008
4. Use of a free radical method to evaluate antioxidant activity;Brand-Williams W.;Lebensmittel-Wissenschaft + Technologie,1995
5. Minor components of pulses and their potential impact on human health;Campos-Veja R.;Food Research International,2010
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