Protein and starch content of raw, soaked and cooked beans (Phaseolus vulgaris L.)

By M. Pujolà, A. Farreras, F. Casañas. 2007

99 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/bed77560b6f43396648418f72a06fde074a89adf

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. A. Fernandes
2. Rossana P C Proença
3. Waleska Nishida

In Plant Science

1. C. Toker
2. A. Fernandes
3. H. Canci
4. Rossana P C Proença
5. Waleska Nishida

Citations in the corpus

• Influence of soaking on the nutritional quality of common beans (Phaseolus vulgaris L.) cooked with or without the soaking water: a review. (2010, methodology): “In agreement with Pujolà et al. (2007), Oliveira et al. (2001b) found that soaking associated or not with cooking, slightly reduced the starch content of beans.”
• The Nutritional Content of Common Bean (Phaseolus vulgaris L.) Landraces in Comparison to Modern Varieties (2018, background): “On the other hand, the protein content was slightly affected in cooked beans [25].”