01147naa a2200313 a 450000100080000000500110000800800410001902000220006010000200008224500740010226000090017630000160018552002390020165000100044065000200045065000180047065000260048865000250051465000130053965000130055265000120056565000150057765000230059265000250061570000220064070000260066270000170068877301280070521113782019-08-15       2018    bl uuuu     u00u1 u    #d  a978-0-12-814625-51 aCAMPOS-VEGA, R.  aDry beansbprocessing and nutritional effects.h[electronic resource]  c2018  ap. 367-386.  aIntroduction. Processing. Dry processing. Food preparation/Wet processing. Germination and other processes including fermentation. Health benefits. Non-communicable diseases. Antioxidant capacity. Concluding remarks and future trends.  aBeans  aFood processing  aFood security  aNutrient availability  aNutritional adequacy  aAlimento  aCocção  aFeijão  aNutrição  aPhaseolus Vulgaris  aSegurança Alimentar1 aBASSINELLO, P. Z.1 aSANTIAGO, R. de A. C.1 aOOMAH, B. D.  tIn: GRUMEZESCU, A. M.; HOLBAN, A. M. (Ed.). Therapeutic, probiotic, and unconventional foods. London: Academic Press, 2018.