Effect of home-processing in the preparation of pinto beans (Phaseolus vulgaris L.) on the tannin content and nutritive value of proteins

F. Goycoolea, E. González de Mejía, J. M. Barrón, M. E. Valencia

Research output: Contribution to journalArticlepeer-review

7 Scopus citations
Original languageAmerican English
Pages (from-to)263-274
Number of pages12
JournalArchivos Latinoamericanos de Nutricion
StatePublished - 1 Jun 1990
Externally publishedYes

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