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Departmento De Planejamento Alimentar E Nutricao Faculdade De Engenharia De Alimentos Universidade E | 論文
- Effect of Soaking Prior to Cooking on the Levels of Phytate and Tannin of the Common Bean (Phaseolus vulgaris, L.) and the Protein Value
- Soaking the Common Bean in a Domestic Preparation Reduced the Contents of Raffinose-Type Oligosaccharides but Did Not Interfere with Nutritive Value