Soaking the Common Bean in a Domestic Preparation Reduced the Contents of Raffinose-Type Oligosaccharides but Did Not Interfere with Nutritive Value
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概要
- 論文の詳細を見る
- University of Tokyo Pressの論文
- 2002-08-01
著者
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De Oliveira
Department Of Physiology And Pharmacology School Of Medicine Federal University Of Ceara
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De Oliveira
Departmento De Planejamento Alimentar E Nutricao Faculdade De Engenharia De Alimentos Universidade E
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Reis Soely
Departmento De Planejamento Alimentar E Nutricao Faculdade De Engenharia De Alimentos Universidade E
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HELBIG Elizabete
Departmento de Planejamento Alimentar e Nutricao, Faculdade de Engenharia de Alimentos, Universidade
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QUEIROZ Keila
Departamento de Planejamento Alimentar e Nutricao, Faculdade de Engenharia de Alimentos, Universidad
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CARRARO Francisco
Departamento de Planejamento Alimentar e Nutricao, Faculdade de Engenharia de Alimentos, Universidad
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Queiroz Keila
Departamento De Planejamento Alimentar E Nutricao Faculdade De Engenharia De Alimentos Universidade
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De Oliveira
Departamento De Biologia Geral Universidade Federal De Vicosa (ufv)
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Helbig Elizabete
Departmento De Planejamento Alimentar E Nutricao Faculdade De Engenharia De Alimentos Universidade E
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Carraro Francisco
Departamento De Planejamento Alimentar E Nutricao Faculdade De Engenharia De Alimentos Universidade
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Helbig Elizavete
Departamento de Planejamento Alimentar e Nutricao, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas
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