EFFECT OF GERMINATION AND COOKING ON IRON CONTENT, PHYTIC ACID AND LECTINS OF FOUR VARIETIES OF CHILEAN BEANS ( Phaseolus Vulgaris )

by Poblete,T, Rebolledo,K, Barrera,C, Ulloa,D, Valenzuela,M, Valenzuela,C, Pavez,E, Mendoza,R, Narbona,C, González,J, Estevez,S, Ortega,R, González,C
Published 2020