Effect of cooking on the chemical and nutritional value of the Pithecellobium flexicaule (Bent) seed;Efecto de la cocción sobre la composición química y valor nutricio de la semilla de Pithecellobium flexicaule (Bent)

Archivos Latinoamericanos de Nutricion

Volumn 48, Issue 4, 1998, Pages 328-333

  Guzmán, Ma Guadalupe Alanis ^a   González Quijada, Mario Rafael ^a   Mercado Hernández, Roberto ^a  

^a NONE

Author keywords

Chemical composition; Pithecellobium seeds

Indexed keywords

ARTICLE; CHEMISTRY; COOKING; LEGUME; MEDICINAL PLANT; NUTRITIONAL VALUE; PLANT SEED;

COOKERY; FABACEAE; NUTRITIVE VALUE; PLANTS, MEDICINAL; SEEDS;

EID: 0032242465     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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