Drying models for green peas

By Stoker C.C.   Weiss Z.J.   McGarvey E.L.   Canterbury R.J.   Waite D.   Maxwell S.   Shi-Ming S.   Zhi-Li F.   Simal S.   Mulet A.   Tarrazo J.   Rossello C.  

Food Chemistry, Vol. 55, Iss. 2, 1996-01 ,pp. : 121-128

Elsevier

Access to resources Recommend Favorite

Effect of thermal processing on free and total phenolics in nine varieties of common beans

By Redan Benjamin W.   Vinson Joe A.   Coco Michael G.  

International Journal of Food Sciences and Nutrition, Vol. 64, Iss. 2, 2013-03 ,pp. : 243-247

Informa Healthcare

Access to resources Recommend Favorite

Dietary fibre content of dry and processed beans

By Kutos T.   Golob T.   Kac M.   Plestenjak A.  

Food Chemistry, Vol. 80, Iss. 2, 2003-02 ,pp. : 231-235

Elsevier

Access to resources Recommend Favorite

Bioaccessibility of flavonoids and total phenolic content in onions and its relationship with antioxidant activity

By Shim Soon-Mi   Yi Ha-Lim   Kim Young-Suk  

International Journal of Food Sciences and Nutrition, Vol. 62, Iss. 8, 2011-12 ,pp. : 835-838

Informa Healthcare

Access to resources Recommend Favorite

Effect of processing on available carbohydrate content and starch digestibility of kidney beans (Phaseolus vulgaris L.)

By Rehman Z.   Salariya A.M.   Zafar S.I.  

Food Chemistry, Vol. 73, Iss. 3, 2001-05 ,pp. : 351-355

Elsevier

Access to resources Recommend Favorite