Helbig, Elizabete <br/><br/>
Effect of soaking prior to cooking on the levels of phytate and tannin of the common bean (Phaseolus vulgaris, L.) and the protein value.  [electronic resource] 

 -  Journal of nutritional science and vitaminology  Apr 2003 
 - 81-6 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0301-4800 
<br/><br/><label>Standard No.: </label>10.3177/jnsv.49.81  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amino Acids--analysis<br/>Analysis of Variance<br/>Animals<br/>Caseins--administration & dosage<br/>Cooking--methods<br/>Food Handling--methods<br/>Hydrolyzable Tannins--analysis<br/>Male<br/>Phaseolus--chemistry<br/>Phytic Acid--analysis<br/>Plant Proteins, Dietary--administration & dosage<br/>Rats<br/>Rats, Wistar<br/>Weight Gain--physiology