Incidence of phytate in raw and cooked beans Olathe.

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dc.contributorSIDINEA CORDEIRO DE FREITAS, CTAA; TANIA DOS SANTOS SILVA, CTAA; CARMINE CONTE, CTAA; JOSE LUIZ VIANA DE CARVALHO, CTAA.
dc.creatorFREITAS, S. C. de
dc.creatorSILVA, T. dos S.
dc.creatorCONTE, C.
dc.creatorVIANA, J. L.
dc.date2011-06-14T01:01:55Z
dc.date2011-06-14T01:01:55Z
dc.date2011-02-23
dc.date2010
dc.date2011-06-14T01:01:55Z
dc.date.accessioned2026-06-30T23:07:32Z
dc.identifierIn: BRAZILIAN MEETING ON CHEMISTRY OF FOOD AND BEVERAGES, 8., 2010, São Carlos, SP. Book of abstracts. São Carlos, SP: USP/IQSC, 2010. p. 129.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/878516
dc.identifier.urihttp://hdl.handle.net/123456789/374539
dc.languageeng
dc.rightsopenAccess
dc.subjectFitato
dc.subjectFeijão Olathe
dc.titleIncidence of phytate in raw and cooked beans Olathe.
dc.typeResumo em anais e proceedings

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