Literature DB >> 14041133

Effect of cooking and of amino acid supplementation on the nutritive value of black beans (Phaseolus vulgaris L.

R BRESSANI, L G ELIAS, A T VALIENTE.   

Abstract

Entities:  

Keywords:  AMINO ACIDS; COOKERY; DIETARY PROTEINS; PLANT PROTEINS; VEGETABLES

Mesh：

Substances：

Year:  1963        PMID： 14041133     DOI： 10.1079/bjn19630008

Source DB:  PubMed          Journal:  Br J Nutr        ISSN： 0007-1145            Impact factor:   3.718


× No keyword cloud information.
  3 in total

1.  Effect of processing on the nutritive value of Canavalia Jackbeans (Canavalia ensiformis L).

Authors:  R Bressani; J L Sosa
Journal:  Plant Foods Hum Nutr       Date:  1990-07       Impact factor: 3.921

2.  Effects of altitude above sea level on the cooking time and nutritional value of common beans.

Authors:  R Bressani; C Chon
Journal:  Plant Foods Hum Nutr       Date:  1996-01       Impact factor: 3.921

3.  Relationship between content and intake of bean polyphenolics and protein digestibility in humans.

Authors:  R Bressani; E Hernandez; J E Braham
Journal:  Plant Foods Hum Nutr       Date:  1988       Impact factor: 3.921
  3 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.