11 – 16 of 16
- show: 10
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=""
width=""
height=""
allowtransparency="true"
frameborder="0">
</iframe>
- « previous
- 1
- 2
- next »
- 2004
-
Mark
Effect of cooking procedures and storage on starch bioavailability in common beans (Phaseolus vulgaris L.)
Landa-Habana, Lorena ; Piña-Hernández, Ariana ; Agama-Acevedo, Edith ; Tovar, Juscelino LU
and Bello-Pérez, Luis A.
(2004)
In Plant Foods for Human Nutrition
59(4).
p.133-136
- Contribution to journal › Article
- 2003
-
Mark
Effect of processing and storage time on in vitro digestibility and resistant starch content of two bean (Phaseolus vulgaris L) varieties
Osorio-Díaz, Perla ; Bello-Pérez, Luis A. ; Sáyago-Ayerdi, Sonia G. ; Benítez-Reyes, María Del Pilar ; Tovar, Juscelino LU
and Paredes-López, Octavio
(2003)
In Journal of the Science of Food and Agriculture
83(12).
p.1283-1288
- Contribution to journal › Article
- 2002
-
Mark
Resistant starch content in a selection of starchy foods on the Swedish market.
- Contribution to journal › Article
-
Mark
In vitro digestibility and resistant starch content of some industrialized commercial beans (Phaseolus vulgaris L.)
Osorio-Díaz, P. ; Bello-Pérez, L. A. ; Agama-Acevedo, E. ; Vargas-Torres, A. ; Tovar, J. LU
and Paredes-López, O.
(2002)
In Food Chemistry
78(3).
p.333-337
- Contribution to journal › Article
- 1996
-
Mark
Steam-Cooking and Dry Heating Produce Resistant Starch in Legumes
Tovar, Juscelino LU
and Melito, Carmelo
(1996)
In Journal of Agricultural and Food Chemistry
44(9).
p.2642-2645
- Contribution to journal › Article
- 1992
-
Mark
Incomplete digestion of legume starches in rats : A study of precooked flours containing retrograded and physically inaccessible starch fractions
Tovar, J. LU
; Bjorck, I. M.
LU
and Asp, N. G.
LU
(1992)
In Journal of Nutrition
122(7).
p.1500-1507
- Contribution to journal › Article
- « previous
- 1
- 2
- next »