Nutritional components variation in cooked common beans (Phaseolus vulgaris L.).
AUTOR(ES)
BASSINELLO, P. Z.
FONTE
Annual Report of the Bean Improvement Cooperative
DATA DE PUBLICAÇÃO
2011
RESUMO
This work aimed to determine the proximal composition of three cultivars of common beans from black and carioca commercial groups (raw and cooked material), the apparent amylose content in raw and cooked grains and in its broth after cooking, in order to observe some variations as a result of cooking process.
ASSUNTO(S)
feijão phaseolus vulgaris nutrição humana cocção
ACESSO AO ARTIGO
http://www.alice.cnptia.embrapa.br/handle/doc/631296Documentos Relacionados
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