Open AccessResistance to degradation of reserve proteins in beans after hydration and cooking
Author(s) -
Cristhyane Garcia Araldi,
Cileide Maria Medeiros Coelho,
Marília Shibata
Publication year - 2020
Publication title -
agrária
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.245
H-Index - 13
eISSN - 1981-1160
pISSN - 1981-0997
DOI - 10.5039/agraria.v15i4a7668
Subject(s) - food science , degradation (telecommunications) , cooking methods , chemistry , genotype , protein degradation , germplasm , biology , horticulture , zoology , biochemistry , gene , telecommunications , computer science