Hard-to-cook phenomenon in beans: Changes in antinutrient factors and nitrogenous compounds during storage.

Autor: Martin-Cabrejas, Maria A, Esteban, Rosa M, Waldron, Keith W, Maina, Gladys, Grant, George, Bardocz, Susan, Pusztai, Arpad
Zdroj: Journal of the Science of Food & Agriculture; Dec1995, Vol. 69 Issue 4, p429-435, 7p
Databáze: Complementary Index
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