00954naa a2200217 a 450000100080000000500110000800800410001910000220006024500850008226000090016752003150017665000130049165000120050465000220051665000230053870000160056170000190057770000210059670000220061777300970063916312962011-03-23       2009    bl uuuu     u00u1 u    #d1 aBASSINELLO, P. Z.  aNutritional components variation in cooked common beans (Phaseolus vulgaris L.).  c2009  aThis work aimed to determine the proximal composition of three cultivars of common beans from black and carioca commercial groups (raw and cooked material), the apparent amylose content in raw and cooked grains and in its broth after cooking, in order to observe some variations as a result of cooking process.  aCocção  aFeijão  aNutrição humana  aPhaseolus vulgaris1 aACELINA, L.1 aKOAKUZU, S. N.1 aARAUJO, E. J. de1 aDEL PELOSO, M. J.  tAnnual Report of the Bean Improvement Cooperative, East Lansinggv. 52, p. 26-27, Mar. 2009.