Carvalho et al., 1997. J. Food Biochem., 21 (3) Document reference Carvalho, M. R. B.; Sgarbieri, V. C., 1997. Heat treatment and inactivation of trypsin-chymotrypsin inhibitors and lectins from beans (Phaseolus vulgaris L.). J. Food Biochem., 21 (3)Web http://openagricola.nal.usda.gov/Record/IND21635740Citation key Carvalho et al., 1997Datasheets Common bean (Phaseolus vulgaris)