Cooking with EDTA reduces nutritional value of Vicia faba beans

Ethylenediamine terta-acetic acid (EDTA) used to accelerate the cooking process of Vicia (V. faba) beans. In this study, the effect of cooking with EDTA on the nutritional value of V. faba beans was addressed. Water contents, total proteins, lipids, carbohydrates, minerals and amino acids were deter...

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Detalles Bibliográficos
Autores principales: El-Naggar, Sabry Ali, El-Said, Karim Samy, Othman, Samir, Mansour, Fotouh, Kabil, Doaa Ibrahim, Khairy, Mostafa Hossam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6412068/
https://www.ncbi.nlm.nih.gov/pubmed/30899682
http://dx.doi.org/10.1016/j.btre.2019.e00322

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6412068/
https://www.ncbi.nlm.nih.gov/pubmed/30899682
http://dx.doi.org/10.1016/j.btre.2019.e00322

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