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 journalArticleResearchpeer-review

7 Citations (Scopus)
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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Phaseolus
Tannins
Nutritive Value
Cooking
Proteins
Catechin
Cotyledon

Cite this

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title = "Effect of home-processing in the preparation of pinto beans (Phaseolus vulgaris L.) on the tannin content and nutritive value of proteins",
author = "F. Goycoolea and {Gonz{\'a}lez de Mej{\'i}a}, E. and Barr{\'o}n, {J. M.} and Valencia, {M. E.}",
year = "1990",
month = "6",
day = "1",
language = "American English",
pages = "263--274",
journal = "Archivos Latinoamericanos de Nutricion",
issn = "0004-0622",
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Effect of home-processing in the preparation of pinto beans (Phaseolus vulgaris L.) on the tannin content and nutritive value of proteins. / Goycoolea, F.; González de Mejía, E.; Barrón, J. M.; Valencia, M. E.

In: Archivos Latinoamericanos de Nutricion, 01.06.1990, p. 263-274.

Research output: Contribution to journalArticleResearchpeer-review

TY - JOUR

T1 - Effect of home-processing in the preparation of pinto beans (Phaseolus vulgaris L.) on the tannin content and nutritive value of proteins

AU - Goycoolea, F.

AU - González de Mejía, E.

AU - Barrón, J. M.

AU - Valencia, M. E.

PY - 1990/6/1

Y1 - 1990/6/1

M3 - Article

SP - 263

EP - 274

JO - Archivos Latinoamericanos de Nutricion

JF - Archivos Latinoamericanos de Nutricion

SN - 0004-0622

ER -