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

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 12, 1997, Pages 4763-4767

  Candela, Montserrat ^a   Astiasaran, Iciar ^a   Bello, José ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

Author keywords

Chickpeas; Cooking; Kidney beans; Lentils; Technological process

Indexed keywords

CICER ARIETINUM; LENS CULINARIS; PHASEOLUS VULGARIS;

EID: 0001307069     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9702609     Document Type: Article

References (50)

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