Effects of altitude above sea level on the cooking time and nutritional value of common beans

Plant Foods for Human Nutrition

Volumn 49, Issue 1, 1996, Pages 53-61

  Bressani, Ricardo ^a,b   Chon, Carlos ^c  

^a Institute of Nutrition of Central America and Panama Guatemala   (Guatemala)

^b UNIVERSIDAD DEL VALLE DE GUATEMALA   (Guatemala)

^c Instituto de Ciencia y Tecnología Agrícolas ICTA   (Guatemala)

Author keywords

Common beans cooking time; Effect of altitude; Nutritional value; Selected chemical components

Indexed keywords

LYSINE; POTASSIUM; TANNIN DERIVATIVE; VEGETABLE PROTEIN;

ALTITUDE; ARTICLE; CHEMISTRY; COOKING; DIETARY FIBER; FOOD HANDLING; GUATEMALA; LEGUME; MEDICINAL PLANT; METHODOLOGY; NUTRITIONAL VALUE; STANDARD; TIME;

ALTITUDE; COOKERY; DIETARY FIBER; FABACEAE; FOOD HANDLING; GUATEMALA; LYSINE; NUTRITIVE VALUE; PLANT PROTEINS; PLANTS, MEDICINAL; POTASSIUM; TANNINS; TIME FACTORS;

EID: 0029678005     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF01092522     Document Type: Article

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