EFFECT OF GERMINATION AND COOKING ON IRON CONTENT, PHYTIC ACID AND LECTINS OF FOUR VARIETIES OF CHILEAN BEANS ( Phaseolus Vulgaris )
ABSTRACT The family of Fabaceae has been fundamental into the traditional nutrition in South America, including Chile, however in this country has reduce consumption of legumes between children in school age. This investigation pursued establish the impact over nutritional and no nutritional composi...
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| Autores principales: | , , , , , , , , , , , , |
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| Lenguaje: | English |
| Publicado: |
Sociedad Chilena de Química
2020
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| Materias: | |
| Acceso en línea: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-97072020000404937 |
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