Chemical profile of colorful bean (Phaseolus vulgaris L) flours: Changes influenced by the cooking method

Juliana Aparecida Correia Bento, Paulo Riceli Vasconcelos Ribeiro, Lorena Silva, Elenilson G. Alves Filho, P. Z. Bassinello, Edy Sousa de Brito, Márcio Caliari, Manoel Soares Soares Júnior