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This study investigated the changes produced by canning in the proximate composition and in the bioactive constituents of two “ready to eat” Spanish beans. The foremost difference in the raw beans corresponded to the lectin: a higher content was found in raw Curruquilla beans (16.50mg 100mg −1 ) compared with raw Almonga beans (0.6mg 100mg −1 ). In general, industrial canning significantly...
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