Effect of Fermentation and Autoclaving on Dietary Fiber Fractions and Antinutritional Factors of Beans (Phaseolus vulgaris L.)
Author:
Affiliation:
1. Departamento de Química Agrícola, Facultad de Ciencias, Universidad Autónoma de Madrid (UAM), 28049 Madrid, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf034980t
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