Biochemistry of Vegetables-Reference-Cited by-同舟云学术

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Biochemistry of Vegetables

Published:2018-02-16 Issue: Volume: Page:25-46
ISSN:
Container-title:Handbook of Vegetables and Vegetable Processing
language:
Short-container-title:

Author:

Hounsome N.¹,Hounsome B.¹,Lobo M. G.²

Affiliation:

1. College of Health and Behavioral Sciences, Institute of Medical and Social Care Research; Bangor University; Bangor Wales UK

2. Postharvest & Food Technology Laboratory, Tropical Fruits Department; Instituto Canario de Investigaciones Agrarias; Tenerife Canary Islands Spain

Publisher

John Wiley & Sons, Ltd

Reference151 articles.

1. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods;Alajaji;J Food Comp & Anal,2006

2. The role of various amino acids in enzymatic browning process in potato tubers, and identifying the browning products;Ali;Food Chem,2016

3. Dietary fiber content of selected foods;Anderson;Am J Clin Nutr,1988

4. Effect of cooking methods on available and unavailable carbohydrates of some tropical grain legumes;Apata;Afr J Biotechnol,2008

5. Dietary carbohydrates: classification by chemistry and physiology;Asp;Food Chem,1996

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