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NALDC Record Details:

Moisture Availability and Cooking Effects on Phenolics and Oligosaccharides Content in Bean Seed.

File:
Download [PDF File]
Author(s):
Bernardo-Casas, Ana María , Acosta-Gallegos, Jorge A. , Salinas-Perez, Rafael A. , Guzmán-Maldonado, S. Horacio
Subject(s):
Phaseolus vulgaris , beans , seeds , chemical constituents of plants , phenolic compounds , oligosaccharides , proanthocyanidins , quantitative analysis , genetic variation , cultivars , cooking quality , moisture content , food composition , Mexico
Format:
p. 28-29.
Coverage:
Mexico
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.