Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-011-0260-0.pdf
Reference30 articles.
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4. Chau CF, Cheung PC, Wong YS (1997) Effect of cooking on content of amino acids and antinutrients in three Chinese indigenous legume seeds. J Sci Food Agric 75:447–452
5. Chavan JK, Kadam SS, Salunkhe DK (1986) Biochemistry and technology of chickpea (Cicer arietinum L.) seeds. Crit Rev Food Sci 25:107–158
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