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：

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页码：69 / &

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