Chemical composition, antinutritional factors and effect of cooking on nutritional quality of rice bean [Vigna umbellata (Thunb; Ohwi and Ohashi)]

By Saikia P.   Sarkar C.R.   Borua I.  

Food Chemistry, Vol. 67, Iss. 4, 1999-12 ,pp. : 347-352

Elsevier

Access to resources Recommend Favorite

Effect of processing methods on nutrients and anti-nutritional factors in cowpea

By N. W.   Lewis M.J.   Brennan J.G.   Westby A.  

Food Chemistry, Vol. 58, Iss. 1, 1997-01 ,pp. : 59-68

Elsevier

Access to resources Recommend Favorite

Effect of soaking and cooking on nutritional quality and safety of legumes

By Huma Nuzhat   Anjum Muhammad   Sehar Samreen   Khan Muhammad Issa   Hussain Shahzad  

Nutrition & Food Science, Vol. 38, Iss. 6, 2008-10 ,pp. : 570-577

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Effect of nutritional status of faba bean on proximate composition, anti-nutritional factors and in vitro protein digestibility (IVPD)

By Elsheikh E.A.E.   El Tinay A.H.   Fadul I.A.  

Food Chemistry, Vol. 67, Iss. 4, 1999-12 ,pp. : 379-383

Elsevier

Access to resources Recommend Favorite

Effect of cooking on anti-nutritional factors and in vitro protein digestibility (IVPD) of faba bean grown with different nutritional regimes

By Elsheikh E.A.E.   Fadul I.A.   El Tinay A.H.  

Food Chemistry, Vol. 68, Iss. 2, 2000-02 ,pp. : 211-212

Elsevier

Access to resources Recommend Favorite