4   Artículos

Effect of frying various legumes under optimum conditions on amino acids, in vitro protein digestibility, phytate and oligosaccharides

Revista: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE    Formato: Impreso

Tabla de contenido: Vol: 80 Num: 1 Par: 0 Año: 2000

Sensory evaluation and in vitro protein digestibility of mung bean as affected by cooking time

Revista: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE    Formato: Impreso

Tabla de contenido: Vol: 79 Num: 14 Par: 0 Año: 1999