Carbohydrates in raw and germinated seeds from mung bean and chick pea
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference19 articles.
1. BIOCHEMICAL STUDIES ON BLACK GRAM (PHASEOLUS MUNGO): I. Solubilization and Electrophoretic Characterization of The Proteins.
2. Sugar-Starch Transformation in Peas, Relation between Changes in Glucose, Fructose, Galactose, Sucrose, and Stachyose, and the Formation of Starch in Peas
3. SUGAR IN PULSES
4. Low molecular weight carbohydrates from leguminous seeds; a new disaccharide: Galactopinitol
5. GASTROINTESTINAL GAS FOLLOWING FOOD CONSUMPTION
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3. A review on nutritional composition, antinutritional components and health benefits of green gram ( Vigna radiata (L.) Wilczek );Journal of Food Biochemistry;2021-05
4. Breeding for Low Phytates and Oligosaccharides in Mungbean and Blackgram;Breeding for Enhanced Nutrition and Bio-Active Compounds in Food Legumes;2021
5. Quantitative Metabonomic Analysis Reveals the Germination-Associated Dynamic and Systemic Biochemical Changes for Mung-Bean (Vigna radiata) Seeds;Journal of Proteome Research;2020-05-12
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