Nutritional and microbiological quality of common beans (Phaseolus vulgaris L.) cooked with or without the use of soaking water

Overview of attention for article published in Ciência e Agrotecnologia, January 2009

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Já está na hora de desmitificar o feijão. Chega de crendice, se colocar de molho perde os nutrientes, se não... http://t.co/b50ehdE4b6

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