Digestibilidad de las proteinas de frijol factores reguladores

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dc.creatorLareo, L.R.
dc.date1990
dc.date2016-02-29T17:10:28Z
dc.date2016-02-29T17:10:28Z
dc.date.accessioned2026-06-27T14:31:10Z
dc.descriptionThe low digestibility of grain legumes, particularly beans, is highlighted and its regulating factors (tannins, seed coat fiber, protease inhibitors, protein structure of the protein to digest, interactions between proteins and other cotyledon nutrients, etc.) are explained with the aid of a linear model. Data on the effects of soaking and cooking on protein digestibility, according the seed coat color, are also included. (CIAT)
dc.formatapplication/pdf
dc.identifierhttps://hdl.handle.net/10568/71362
dc.identifier.urihttp://hdl.handle.net/123456789/80522
dc.languagees
dc.publisherInternational Center for Tropical Agriculture
dc.rightsOpen Access
dc.sourceLareo, L.R. 1990. Digestibilidad de las proteinas de frijol factores reguladores. Centro Internacional de Agricultura Tropical (CIAT), Cali, CO. 22 p. (Seminario)
dc.subjectphaseolus vulgaris
dc.subjectcultivars
dc.subjectproteins
dc.subjectdigestibility
dc.subjectmodels
dc.subjectanalysis
dc.subjectcooking
dc.subjectdietary value
dc.subjectvariedades
dc.subjectproteinas
dc.subjectdigestibilidad
dc.subjectmodelos
dc.subjectanálisis
dc.subjectcoccion
dc.titleDigestibilidad de las proteinas de frijol factores reguladores
dc.typeReport

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Centro Internacional de Agricultura Tropical (CIAT)