Cooking and Warm-Holding: Effect on General Composition and Amino Acids of Kidney Beans (Phaseolus vulgaris), Chickpeas (Cicer arietinum), and Lentils (Lens culinaris)-Reference-Cited by-同舟云学术

Cooking and Warm-Holding: Effect on General Composition and Amino Acids of Kidney Beans (Phaseolus vulgaris), Chickpeas (Cicer arietinum), and Lentils (Lens culinaris)

Published:1997-12-01 Issue:12 Volume:45 Page:4763-4767
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Candela Montserrat¹,Astiasaran Iciar¹,Bello José¹

Affiliation:

1. Department of Food Science and Technology, University of Navarra, Irunlarrea s/n, Pamplona, 31008 Navarra, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9702609

Reference50 articles.

1. Changes in dietary fiber content and its composition as affected by processing of black beans (Phaseolus vulgaris, Tamazulapa variety)

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