| 000 | 01491 a2200397 4500 | ||
|---|---|---|---|
| 005 | 20250514074203.0 | ||
| 264 | 0 | _c20040122 | |
| 008 | 200401s 0 0 eng d | ||
| 022 | _a0301-4800 | ||
| 024 | 7 |
_a10.3177/jnsv.49.81 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aHelbig, Elizabete | |
| 245 | 0 | 0 |
_aEffect of soaking prior to cooking on the levels of phytate and tannin of the common bean (Phaseolus vulgaris, L.) and the protein value. _h[electronic resource] |
| 260 |
_bJournal of nutritional science and vitaminology _cApr 2003 |
||
| 300 |
_a81-6 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 |
_aAmino Acids _xanalysis |
| 650 | 0 | 4 | _aAnalysis of Variance |
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aCaseins _xadministration & dosage |
| 650 | 0 | 4 |
_aCooking _xmethods |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 |
_aHydrolyzable Tannins _xanalysis |
| 650 | 0 | 4 | _aMale |
| 650 | 0 | 4 |
_aPhaseolus _xchemistry |
| 650 | 0 | 4 |
_aPhytic Acid _xanalysis |
| 650 | 0 | 4 |
_aPlant Proteins, Dietary _xadministration & dosage |
| 650 | 0 | 4 | _aRats |
| 650 | 0 | 4 | _aRats, Wistar |
| 650 | 0 | 4 |
_aWeight Gain _xphysiology |
| 700 | 1 | _ade Oliveira, Admar Costa | |
| 700 | 1 | _aQueiroz, Keila da Silva | |
| 700 | 1 | _aReis, Soely Marie Pissini Machado | |
| 773 | 0 |
_tJournal of nutritional science and vitaminology _gvol. 49 _gno. 2 _gp. 81-6 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.3177/jnsv.49.81 _zAvailable from publisher's website |
| 999 |
_c12664018 _d12664018 |
||