Hard-To-Cook Beans (Phaseolus vulgaris): Involvement of Phenolic Compounds and Pectates
Author:
Affiliation:
1. Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, Brazil
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf970848f
Reference39 articles.
1. Cooking quality of lentils: the role of structure and composition of cell walls
2. CHARACTERIZATION OF PHYTASE OF BEANS (PHASEOLUS VULGARIS)
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