NUTRITIONAL EVALUATION OF FOUR VARIETIES OF DRY BEANS (Phaseolus vulgaris, L.)
- 1 September 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (5) , 1306-1308
- https://doi.org/10.1111/j.1365-2621.1979.tb06425.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- Studies of the poor utilization by the rat of methionine and cystine in heated dry bean seed (Phaseolus vulgaris)Journal of Agricultural and Food Chemistry, 1978
- NUTRITIONAL AND SENSORY EVALUATION OF MIXTURES OF SOYBEAN (Glycine max L.) AND COMMON BEAN (Phaseolus vulgaris L.), FOR DIRECT USE AS HUMAN FOODJournal of Food Science, 1978
- Biological estimation of available iron using chicks or ratsJournal of Agricultural and Food Chemistry, 1972
- Digestibility and proteinase inhibitory action of a kidney bean globulinJournal of Agricultural and Food Chemistry, 1969
- Food Iron Absorption: A Comparison of Vegetable and Animal FoodsBlood, 1969
- Nutritional value of middle eastern foodstuffs. IV.—Amino acid compositionJournal of the Science of Food and Agriculture, 1968
- Determination of tryptophan in proteinsAnalytical Chemistry, 1967
- A Pepsin Pancreatin Digest Index of Protein Quality EvaluationJournal of Nutrition, 1964
- Automatic Recording Apparatus for Use in Chromatography of Amino AcidsAnalytical Chemistry, 1958