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Avaliação química e nutricional do feijão carioca (Phaseolus vulgaris L.) cozido por diferentes métodos Chemical and nutritional evaluation of Carioca beans (Phaseolus vulgaris L.) cooked by different methods

机译：通过不同方法烹制的卡通豆（phaseolus vulgaris L.）的化学和营养评价通过不同方法烹制的卡里奥卡豆（phaseolus vulgaris L.）的化学和营养评价

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Taís Carolina Franqueira de Toledo; Solange Guidolin Canniatti-Brazaca;
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1. Evaluation of drought indices to identify tolerant genotypes in common bean bush (Phaseolus vulgaris L.) [J] . Alefsi David SÁNCHEZ-REINOSO, Hermann RESTREPO-DÍAZ 农业科学学报（英文版） . 2020,第001期
2. Evaluation of drought indices to identify tolerant genotypes in common bean bush(Phaseolus vulgaris L.) [J] . Alefsi David SÁNCHEZ-REINOSO, Gustavo Adolfo LIGARRETO-MORENO, Hermann RESTREPO-DíAZ 农业科学学报：英文版 . 2020,第001期
3. A Gender Analysis on the Participation and Choice of Improved and Local Haricot Bean (Phaseolus vulgaris L.) by Farmers in Cameroon [J] . Bella Ngoh Siri, Eileen Bogweh Nchanji, Isaac Roger Tchouamo 农业科学（英文） . 2020,第012期
4. Diversity and interaction of common bacterial blight disease-causing bacteria (Xanthomonas spp.) with Phaseolus vulgaris L. [J] . Joab K.Tugume, Geoffrey Tusiime, Allan Male Sekamate, 作物学报（英文版） . 2019,第001期
5. Avalia??o química e nutricional do feij?o carioca (Phaseolus vulgaris L.) cozido por diferentes métodos [J] . Toledo Taís Carolina Franqueira de, Canniatti-Brazaca Solange Guidolin Food Science and Technology (Campinas) . 2008,第2期

机译：评估由不同方法烹饪的Carioca（Phopololusulusus L.）的化学和营养
6. Avalia??o química, nutricional e fatores antinutricionais do feij?o preto (Phaseolus vulgaris L.) irradiado [J] . Mechi Rodrigo, Caniatti-Brazaca Solange G., Arthur Valter Food Science and Technology (Campinas) . 2005,第1期

机译：评价黑色（Phoupolusualusulis L.）的化学，营养和抗逆性因子照射
7. Six months under uncontrolled relative humidity and room temperature changes technological characteristics and maintains the physicochemical and functional properties of carioca beans (Phaseolus vulgaris L.) [J] . Alves Natalia E. G., Gomes Mariana J. C., Vasconcelos Christiane M., Food Chemistry . 2021,第Apra16期

机译：在不受控制的相对湿度和室温下六个月改变了技术特征，并保持了Carioca豆的物理化学和功能性质（phoudolusulus vulgaris l.）
8. PHYTOCHEMICAL SCREENING OF FAGIOLI BIANCHI DI ROTONDA BEANS PDO (PHASEOLUS VULGARIS L.) AND EVALUATION OF THEIR BIOLOGICAL ACTIVITY FOR FUNCTIONAL FOOD PROPERTIES [C] . Donatella Coviello, Alberto Onzo, Giuliana Bianco, International Mass Spectrometry Conference . 2018

机译：Fagioli Bianchi di Rotonda Beans PDO（Phopololusulgaris L.）的植物化学筛选及其生物活性的评价
9. Effects of pretreatment and micronization on the cookability, chemical components and physical structure of navy and black beans ( Phaseolus vulgaris L.). [D] . Bellido, Guillermo Guido. 2003

机译：预处理和微粉化对海军豆和黑豆（菜豆）的可煮性，化学成分和物理结构的影响。
10. Studies of Cream Seeded Carioca Beans (Phaseolus vulgaris L.) from a Rwandan Efficacy Trial: In Vitro and In Vivo Screening Tools Reflect Human Studies and Predict Beneficial Results from Iron Biofortified Beans [O] . Elad Tako, Spenser Reed, Amrutha Anandaraman, -1

机译：卢旺达功效试验研究奶油种子木豆（Phaseolus vulgaris L.）：体外和体内筛选工具反映了人体研究并预测了铁强化豆的有益结果
11. Avaliação química e nutricional do feijão carioca (Phaseolus vulgaris L.) cozido por diferentes métodos Chemical and nutritional evaluation of Carioca beans (Phaseolus vulgaris L.) cooked by different methods [O] . Taís Carolina Franqueira de Toledo, Solange Guidolin Canniatti-Brazaca 2008

机译：通过不同方法烹制的卡通豆（phaseolus vulgaris L.）的化学和营养评价通过不同方法烹制的卡里奥卡豆（phaseolus vulgaris L.）的化学和营养评价

Avaliação química e nutricional do feijão carioca (Phaseolus vulgaris L.) cozido por diferentes métodos Chemical and nutritional evaluation of Carioca beans (Phaseolus vulgaris L.) cooked by different methods

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