Evaluation of the amino acid content and sensory value of flageolet bean seeds (Phaseolus vulgarisL.) as affected by preprocessing methods before freezing
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02240.x/fullpdf
Reference33 articles.
1. Cooking and warm-holding: effect on general composition and amino acids of Kidney Beans (Phaseolus vulgaris), Chickpeas (Cicer arietinum), and Lentils (Lens culinaris);Candela;Journal of Agricultural and Food Chemistry,1997
2. Non-nutritive bioactive substances of pulses;Champ;British Journal of Nutrition,2002
3. Fish silage prepared from different cooked and uncooked raw materials: chemical changes during storage at different temperatures;Espe;Journal of the Science of Food and Agriculture,1999
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