𝔖 Bobbio Scriptorium
✦   LIBER   ✦

NUTRITIONAL EVALUATION OF FOUR VARIETIES OF DRY BEANS (Phaseolus vulgaris, L.)

✍ Scribed by VALDEMIRO C. SGARBIERI; PEDRO L. ANTUNES; LUIZ D. ALMEIDA

Book ID
108803810
Publisher
Institute of Food Technologists
Year
1979
Tongue
English
Weight
429 KB
Volume
44
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Nutritional evaluation of kidney beans (
Nutritional evaluation of kidney beans (phaseolus vulgaris): The toxic principle
✍ Arpad Pusztai; Robert Palmer πŸ“‚ Article πŸ“… 1977 πŸ› John Wiley and Sons 🌐 English βš– 239 KB

## Abstract Kidney bean __(Phaseolus vulgaris)__ lectins were purified by affinity chromatography on a fetuin‐Sepharose‐4B column. The net protein utilisation (NPU) of rats fed on a 5% casein‐containing diet was strongly depressed by these pure lectin preparations. The extent of this nutritional to

A modified laboratory canning protocol f
A modified laboratory canning protocol for quality evaluation of dry bean (Phaseolus vulgaris L)
✍ Balasubramanian, Parthiba; Slinkard, Alfred; Tyler, Robert; Vandenberg, Albert πŸ“‚ Article πŸ“… 2000 πŸ› John Wiley and Sons 🌐 English βš– 98 KB

The effects of calcium (Ca 2 ) level in the soak water, blanch water and brine, blanching temperature, and total seed solids on dry bean canning quality were investigated to optimise a laboratory canning protocol. A linear increase in the Ca 2 level of soak water, blanch water and brine resulted in