The effect of slow-cooking on the trypsin inhibitor and hemagglutinating activities and in vitro digestibility of brown beans (Phaseolus vulgaris, var.Stella) and kidney beans (Phaseolus vulgaris, var.Montcalm)
- 1 January 1986
- journal article
- research article
- Published by Springer Nature in Plant Foods for Human Nutrition
- Vol. 36 (2) , 147-154
- https://doi.org/10.1007/bf01092141
Abstract
No abstract availableKeywords
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