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Effect of cooking and of amino acid supplementation on the nutritive value of black beans (Phaseolus vulgaris L.)*

Published online by Cambridge University Press:  09 March 2007

R. Bressani ,
L. G. Elías  and
Ana Teresa Valiente
R. Bressani
Affiliation:
Institute of Nutrition of Central America and Panama (INCAP), Guatemala, CA
L. G. Elías
Affiliation:
Institute of Nutrition of Central America and Panama (INCAP), Guatemala, CA
Ana Teresa Valiente
Affiliation:
Institute of Nutrition of Central America and Panama (INCAP), Guatemala, CA
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Abstract

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Type
Research Article
Information
British Journal of Nutrition , Volume 17 , Issue 1 , February 1963 , pp. 69 - 78
Copyright
Copyright © The Nutrition Society 1963

References

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