HIGHLIGHTS
- who: ED_CHRISTYANE from the (UNIVERSITY) have published the research: C:Documents and SettingsED_CH, in the Journal: (JOURNAL)
- what: The aim of this work was to evaluate the water quality in the cooking time of grains of common beans using ultra-pure, distilled, tap and, mineral water.
SUMMARY
Beans are an important source of protein and minerals, but they are underutilized because of the long hydration and cooking times required for the digestibility by humans. In intervals of one hour they were cooked in distilled water and tap water until the last . . .
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