Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)-Reference-Cited by-同舟云学术

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Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)

Published:2010-03 Issue:2 Volume:43 Page:589-594
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wang N.,Hatcher D.W.,Tyler R.T.,Toews R.,Gawalko E.J.

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Approved methods of the AACC international: Methods 44-17, 76-13, 08-16, 32-40 and 35-05;AACC,2000

2. Proteins;Adsule,1989

3. Cell wall polysaccharides: Structural, chemical, and analytical aspects;Aman,1996

4. Official methods of analysis of AOAC international;AOAC,2000

5. AOCS (1998). Determination of oil content in oilseeds. AOCS Am 2-93.

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