[Interrelationship between soaking and cooking time, nutritional value and other characteristics of beans (Phaseolus vulgaris)].
D003296:Cooking; D008239:Lysine / Q000032:analysis; D008715:Methionine / Q000032:analysis; D009747:Nutritional Physiological Phenomena; D009751:Nutritional Requirements; D014674:Plant Proteins, Dietary / Q000032:analysis*; D013997:Time Factors; D014675:Vegetables; D014867:Water
D014674:Plant Proteins, Dietary; D014867:Water; D008715:Methionine; D008239:Lysine
Interrelaciones entre tiempo de remojo, tiempo de cocción, valor nutritivo y otras caracteristicas del frijol (Phaseolus vulgaris)