Effect of roasting and pressure-cooking on nutritional and protein quality of seeds of mangrove legume Canavalia cathartica from southwest coast of India-Reference-Cited by-同舟云学术

Effect of roasting and pressure-cooking on nutritional and protein quality of seeds of mangrove legume Canavalia cathartica from southwest coast of India

Published:2006-06 Issue:4 Volume:19 Page:284-293
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Seena S.,Sridhar K.R.,Arun A.B.,Young Chiu-Chung

Publisher

Elsevier BV

Subject

Food Science

Reference65 articles.

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3. Changes in differently processed soyabean (Glycine max) and lima bean (Phaseolus lunatus) with particular reference to their chemical composition and their mineral and some inherent anti-nutritional constituents;Aletor;Die Nahrung,1989

4. Official Methods of Analysis,1990

5. Standard Methods for Examination of Water and Waste Water,1995

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