Table of Contents
Journal of Food Processing
Volume 2014, Article ID 972508, 6 pages
http://dx.doi.org/10.1155/2014/972508
Research Article

Effects of the Domestic Cooking on Elemental Chemical Composition of Beans Species (Phaseolus vulgaris L.)

1Universidade Federal de São Paulo, 275 Prof. Artur Riedel Street, 09972270 Diadema, SP, Brazil
2Instituto de Química, Universidade de São Paulo, 748 Prof. Lineu Prestes Avenue, 05513-970 São Paulo, SP, Brazil

Received 18 November 2013; Accepted 28 January 2014; Published 2 March 2014

Academic Editor: Vassiliki Oreopoulou

Copyright © 2014 Alessandra S. T. Ferreira et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Alessandra S. T. Ferreira, Juliana Naozuka, Gislayne A. R. Kelmer, and Pedro V. Oliveira, “Effects of the Domestic Cooking on Elemental Chemical Composition of Beans Species (Phaseolus vulgaris L.),” Journal of Food Processing, vol. 2014, Article ID 972508, 6 pages, 2014. https://doi.org/10.1155/2014/972508.