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Venezuela
Archivos Latinoamericanos de Nutrición (0004-0622)
O processamento doméstico do feijão-comum ocasionou uma redução nos fatores antinutricionais fitatos e taninos, no teor de amido e em fatores de flatulência rafinose, estaquiose e verbascose

Received Citations (6)

publishing year previous first author document title
2014 Food Science and Technology (Campinas) Brigide, Priscila Nutritional characteristics of biofortified common beans
2018 Brazilian Journal of Food Technology Lovato, Frederico Proximate composition and mineral content of different cultivars of biofortified beans (Phaseolus vulgaris L.)
2013 Food Science and Technology (Campinas) Siqueira, Beatriz dos Santos Effect of soaking on the nutritional quality of pequi (Caryocar brasiliense Camb.) peel flour
2010 Food Science and Technology (Campinas) Delfino, Ricardo de Araújo Polyphenol and protein interaction and the effect on protein digestibility in common bean (Phaseolus vulgaris L.) cultivar Perola
2008 Food Science and Technology (Campinas) Toledo, Taís Carolina Franqueira de Chemical and nutritional evaluation of Carioca beans (Phaseolus vulgaris L.) cooked by different methods
2013 Revista Brasileira de Zootecnia Nepomuceno, Delci de Deus Classes of secondary metabolites identified in three legume species
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