Work

[Effect of reheating on iron availability and the protein nutritive value of cooked black bean (Phaseolus vulgaris)].

Year: 1991

Type: article

Source: PubMed

Authors: H Amaya, E Acevedo, R Bressani

Institution: Institute of Nutrition of Central America and Panama

Language: Spanish

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W86878705

FWCI: 0.607

Cites:

Cited by: 10

Related to: 10