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Protein and Metalloprotein Distribution in Different Varieties of Beans (Phaseolus vulgaris L.): Effects of Cooking

Beans (Phaseolus vulgaris L.) are among the main sources of protein and minerals. The cooking of the grains is imperative, due to reduction of the effect of some toxic and antinutritional substances, as well as increase of protein digestibility. In this study, the effects of cooking on albumins, glo...

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Detalles Bibliográficos
Autores principales:	Oliveira, Aline P., Andrade, Geyssa Ferreira, Mateó, Bianca S. O., Naozuka, Juliana
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Hindawi Publishing Corporation 2017
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5343270/ https://www.ncbi.nlm.nih.gov/pubmed/28326316 http://dx.doi.org/10.1155/2017/5957178

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