Author:
Fares Clara,Menga Valeria
Subject
General Medicine,Food Science,Analytical Chemistry
Reference42 articles.
1. Changes in carbohydrate fraction during dehydration process of common legumes;Aguilera;Journal of Food Composition and Analysis,2009
2. Legumes as a source of natural antioxidants;Amarowicz;European Journal of Lipid Science and Technology,2008
3. Official methods of analysis;AOAC,1997
4. Manufacture of pasta products;Baroni,1988
5. Legume consumption and risk of coronary heart disease in US men and women. NHANES I epidemiologic follow-up study;Bazzano;Archives of Internal Medicine,2001
Cited by
48 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献