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Archivos Latinoamericanos De Nutricion|September 1, 1983
[Evaluation of nutritional potential of fish in diets based on beans (Phaseolus vulgaris) and a cereal/corn (Zea mays) and/or rice (Oryza sativa)]G Merino, L Lareo, R BressaniArchivos Latinoamericanos De Nutricion|March 1, 1985
[Effect of the extrusion process on the functional characteristics and protein quality of quinua (Chenopodium quinoa, Willd)]A Romero, A Bacigalupo, R BressaniArchivos Latinoamericanos De Nutricion|June 1, 1991
[Effect of reheating on iron availability and the protein nutritive value of cooked black bean (Phaseolus vulgaris)]H Amaya, E Acevedo, R BressaniArchivos Latinoamericanos De Nutricion|July 23, 1998
[The effect of lime cooking of corn on phytic acid, calcium, total and ionizable iron content]A L Urizar Hernández, R BressaniArchivos Latinoamericanos De Nutricion|October 1, 1998
Comparative study of beans from vine and bush type of vegetative growth. Effect of storage on cell wall components as factors in increasing cooking timeR Bressani, E Calderon, C ChonArchivos Latinoamericanos De Nutricion|December 1, 1985
[Evaluation of a device to measure the hardness of the bean grain (Phaseolus vulgaris) and its use in the determination of cooking time]R A Gómez-Brenes, R BressaniArchivos Latinoamericanos De Nutricion|March 1, 1992
[Comparative study of the chemical composition and nutritive value of runner bean (Phaseolus coccineus) and of common bean (Phaseolus vulgaris)]E Carlderón, L Velásquez, R BressaniArchivos Latinoamericanos De Nutricion|October 26, 2000
[Vegetable food resources with agroindustrial potential from Guatemala. Manufacture of vegetable milk from the seed of morro fruit (Crescentia alata)]S A Figueroa Madrid, R BressaniArchivos Latinoamericanos De Nutricion|August 23, 2001
[Nixtamalization cooking characteristics of 11 maize varieties]A C Billeb de Sinibaldi, R BressaniArchivos Latinoamericanos De Nutricion|December 1, 1982
[Significance of various antiphysiological and nutritional factors on the biological evaluation of various cultures of the common bean (Phaseolus sp.)]G Fukuda, L G Elías, R BressaniPageof 9