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Enzymic Availability of Starch in Cooked Black Beans (Phase..:
Velasco, Zoraida I.
;
Rascón, Ana
;
Tovar, Juscelino
Journal of Agricultural and Food Chemistry. 45 (1997) 5 - p. 1548-1551 , 1997
Link:
https://doi.org/10.1021/jf960798z
RT Journal T1 <Title>Enzymic Availability of Starch in Cooked Black Beans (Phaseolus vulgaris L) and Cowpeas (Vigna sp.)</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_jf960798z&Exemplar=1&LAN=DE A1 Velasco, Zoraida I. A1 Rascón, Ana A1 Tovar, Juscelino PB American Chemical Society (ACS) YR 1997 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 45 IS 5 SP 1548 OP 1551 LK http://dx.doi.org/https://doi.org/10.1021/jf960798z DO https://doi.org/10.1021/jf960798z SF ELIB - SuUB Bremen
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