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NALDC Record Details:

Nutritional Components Variation in Cooked Common Beans (Phaseolus Vulgaris L.).

File:
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Author(s):
Bassinello, Priscila Zaczuk , Acelina, Lorena , Koakuzu, Selma Nakamoto , Araújo, Edmar José de , Peloso, Maria José del
Subject(s):
Phaseolus vulgaris , beans , seeds , chemical constituents of plants , amylose , quantitative analysis , food composition , protein content , lipid content , fiber content , dietary fiber , moisture content , ash content , nutritive value , cooking quality , cultivars , genetic variation , Brazil
Format:
p. 26-27.
Coverage:
Brazil
Language:
English
Year:
2009
Collection:
Reports of Bean Improvement Cooperative and National Dry Bean Council Research Conference
Series:
Annual report.
Rights:
This item is authored by federal employees as part of their official duties and are therefore non-copyrightable and/or published by the federal government and now in the public domain.