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CHEMICAL COMPOSITION AND AMINO ACID CONTENTS OF BRAZILIAN BEANS (Phaseolus vulgaris)

✍ Scribed by ROBERTO M. de MORAES; EIDIOMAR ANGELUCCI

Book ID
108799545
Publisher
Institute of Food Technologists
Year
1971
Tongue
English
Weight
199 KB
Volume
36
Category
Article
ISSN
0022-1147

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Lactic acid fermentation of black beans
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## Abstract Legumes, and particularly __Phaseolus vulgaris__, are an important source of nutrients, especially in developing countries. In spite of being part of the staple diets of these populations, their consumption is limited by the flatulence they produce. Natural lactic acid fermentation has