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Nutritional components variation in cooked common beans (Phaseolus vulgaris L.).

By P. Z. BASSINELLO, L. ACELINA, S. N. KOAKUZU, E. J. de ARAUJO and M. J. DEL PELOSO

Abstract

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.200

Topics: Feijão, Phaseolus vulgaris, Nutrição humana, Cocção
Publisher: Annual Report of the Bean Improvement Cooperative, East Lansing, v. 52, p. 26-27, Mar. 2009.
Year: 2010
OAI identifier: oai:www.alice.cnptia.embrapa.br:doc/631296
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