Ricebean-Reference-Cited by-同舟云学术

Ricebean

Published:2020 Issue: Volume: Page:297-331
ISSN:
Container-title:Pulses
language:
Short-container-title:

Author:

Wadikar Dadasaheb D.,Bepary Rejaul Hoque

Publisher

Springer International Publishing

Link

http://link.springer.com/content/pdf/10.1007/978-3-030-41376-7_16

Reference131 articles.

1. Acharya, B. K. (2008) Cultivation and use of ricebean: A case study of Dang District, Nepal. M. Phil. thesis submitted to University of Bergen, Norway.

2. Akinyele, I. O., & Akinlosotu, A. (1991). Effect of soaking, dehulling and fermentation on the oligosaccharides and nutrient content of cowpeas (Vigna unguiculata). Food Chemistry, 41(1), 43–53. https://doi.org/10.1016/0308-8146(91)90130-g .

3. Alajaji, S. A., & El-Adawy, T. A. (2006). Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods. Journal of Food Composition and Analysis, 19, 806–812.

4. Alonso, R., Aguirre, A., & Marzo, F. (2000). Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. Food Chemistry, 68, 159–165.

5. Alonso, R., Rubio, L. A., Muzquiz, M., & Marzo, F. (2001). The effect extrusion cooking on mineral bioavailability in pea and kidney bean meals. Animal Feed Science and Technology, 94, 1–13.

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