Germinated Cajanus cajan seeds as ingredients in pasta products: Chemical, biological and sensory evaluation-Reference-Cited by-同舟云学术

Germinated Cajanus cajan seeds as ingredients in pasta products: Chemical, biological and sensory evaluation

Published:2007-01 Issue:1 Volume:101 Page:202-211
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Torres Alexia,Frias Juana,Granito Marisela,Vidal-Valverde Concepción

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference71 articles.

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4. Fortification of spaghetti with edible legumes. I. Physicochemical, antinutritional, amino acid and mineral composition;Bahnassey;Cereal Chemistry,1986

5. Development of high-temperature-dried soft wheat pasta supplemented with cowpea (Vigna unguiculata L. Walp). Cooking quality, color and sensory evaluation;Bergman;Cereal Chemistry,1994

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