EFFECT OF COOKING AND OF AMINO ACID SUPPLEMENTATION ON NUTRITIVE VALUE OF BLACK BEANS (PHASEOLUS VULGARIS L.)

被引：60
|
作者：
BRESSANI, R
ELIAS, LG
VALIENTE, AT
机构：
来源：
BRITISH JOURNAL OF NUTRITION | 1963年 / 17卷 / 01期
关键词：
D O I：
10.1079/BJN19630008
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
引用
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页码：69 / &
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