𝔖 Bobbio Scriptorium
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Variability in the major lipid components of four market classes of dry edible beans

✍ Scribed by Terri D Drumm; J Ian Gray; George L Hosfield

Book ID
102924620
Publisher
John Wiley and Sons
Year
1990
Tongue
English
Weight
742 KB
Volume
50
Category
Article
ISSN
0022-5142

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πŸ“œ SIMILAR VOLUMES

Variability in the saccharide, protein,
Variability in the saccharide, protein, phenolic acid and saponin contents of four market classes of edible dry beans
✍ Terri D Drumm; J Ian Gray; George L Hosfield πŸ“‚ Article πŸ“… 1990 πŸ› John Wiley and Sons 🌐 English βš– 732 KB

## Abstract The content and composition of the saccharides, protein and amino acids, phenolic acids, and saponins of four market classes (navy, dark red kidney, pinto and Black Turtle Soup) of edible dry beans (Phaseolus vulgaris L) were determined. These compounds are potential precursors of flavo

lipid, saccharide, protein, phenolic aci
lipid, saccharide, protein, phenolic acid and saponin contents of four market classes of edible dry beans as influenced by soaking and canning
✍ Terri D Drumm; J Ian Gray; George L Hosfield; Mark A Uebersax πŸ“‚ Article πŸ“… 1990 πŸ› John Wiley and Sons 🌐 English βš– 596 KB

## Abstract The effects of soaking and canning on the lipid, saccharide, protein, phenolic acid and saponin contents of four market classes (navy, dark red kidney, pinto and black turtle soup) of dry beans (Phaseolus vulgaris L) were determined. These compounds are potential flavour precursors. Sig