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Referencias:

• Antunes, P.L., Sgarbieri, V.C., Effect of heat treatment on the toxicity and nutritive value of dry bean (Phaseolus vulgaris) protein (1980) J. Agric. Food Chem, 28, p. 935
• Buera, M.P., Pollio, M.L., Pilosof, A.M., Batholomai, G.B., Cinética de la pérdida de solubilidad y de lisina disponible en harínas de porotos trantadas térmicamente (1983) Revista de Agrouquím. Tecnolog. Alimentos, 23 (2), p. 262
• Hackler, L.R., Van Buren, J.P., Steinkraus, K.H., El Rawi, I., Hand, D.B., Effect of heat treatment on nutritive value of soy milk protein fed to weanling rats (1965) Journal of Food Science, 30, p. 723
• Hill, C.G., Jr., Grieger‐Block, R.A., Kinetic data: generation, interpretation and use (1980) Food Technol, 34, p. 56
• Kakade, M.L., Hoffa, D.E., Liener, I.E., Contribution of trypsin inhibitors to the deleterious effects of unheated soybeans fed to rats (1973) J. Nutr, 103, p. 1772
• Kakade, M.L., Rackis, J‐J., MC Ghee, J.E., Puski, G., Determination of trypsin inhibitor activity of soy products: a collaborative analysis of an improved procedure (1974) Cereal Chem, 51, p. 376
• Labuza, T.P., The effect of water activity on reaction kinetics of food deterioration (1980) Food Technol, 34, p. 36
• Liener, I.E., (1958) Effect of heat on slant nroteins, p. 79. , In “Processed Plant Protein Foodstuffs,” (Ed.), A.M. Altschul, Academic Press, New York
• Liener, I.E., Factors affectina the nutritional auality of soya products (1981) JAOCS, 58, p. 406
• Liener, I.E., Kakade, M.L., Protease inhibitors (1980) Toxic Constituents of Plant Foodstuffs, , I.E. Liener, Academic Press, New York
• Mizrahi, S., Labuza, T.P., Karel, M., Feasibility of accelerated tests for browning in dehydrated cabbage (1970) Journal of Food Science, 35, p. 804
• Pilosof, A.M., Batholomai, G.B., Chirife, J., Kinetics of nitrogen solubility loss in heated flour and protein isolates from bean, Phaseolus vulgaris (1982) Journal of Food Science, 47, p. 4
• Pilosof, A.M., Batholomai, G.B., Chirife, J., Effect of heat treatment on sorption isotherms and solubility of flour and protein isolates from bean, Phaseolus vulgaris (1982) Journal of Food Science, 47, p. 1288
• Sathe, S.K., Salunkhe, D.K., Studies on trypsin and chymytropsin inhibitory activities, hemagglutinating activity, and sugars in the Great Northern beans (Phaseolus vulgaris L.) (1981) Journal of Food Science, 46, p. 626
• Vonjovich, C., Pfeifer, V.P., Stability of ascorbic acid in blends of wheat flour, CSM and infant cereals. Cereal Sci (1970) Today, 15, p. 6377

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