Content of raffinose and stachyose of common beans submitted to cooking conditions (1988)
Source: Proceedings. Conference titles: Latin-American and Caribbean Seminar on Recent Advances in Bean Research. Unidade: FCFRP
Assunto: NUTRIÇÃO
ABNT
SILVA, H C e BRAGA, G L. Content of raffinose and stachyose of common beans submitted to cooking conditions. 1988, Anais.. São Paulo: USP, 1988. . Acesso em: 09 jun. 2024.APA
Silva, H. C., & Braga, G. L. (1988). Content of raffinose and stachyose of common beans submitted to cooking conditions. In Proceedings. São Paulo: USP.NLM
Silva HC, Braga GL. Content of raffinose and stachyose of common beans submitted to cooking conditions. Proceedings. 1988 ;[citado 2024 jun. 09 ]Vancouver
Silva HC, Braga GL. Content of raffinose and stachyose of common beans submitted to cooking conditions. Proceedings. 1988 ;[citado 2024 jun. 09 ]