Nutritional evaluation of some legume-based dishes consumed in Saudi Arabia

International Journal of Food Sciences and Nutrition

Volumn 49, Issue 3, 1998, Pages 193-197

  Al Kanhal, M A ^a   Al Mohizea, I S ^b   Al Othaimeen, A L ^c   Khan, M Akmal ^a  

^a KING SAUD UNIVERSITY   (Saudi Arabia)

^b KING SAUD UNIVERSITY   (Saudi Arabia)

^c KING FAISAL SPECIALIST HOSPITAL AND RESEARCH CENTER   (Saudi Arabia)

Author keywords

[No Author keywords available]

Indexed keywords

ASCORBIC ACID; CALCIUM; CARBOHYDRATE; FAT; IRON; MINERAL; PHOSPHORUS; POTASSIUM; PROTEIN; RETINOL; RIBOFLAVIN; SODIUM; THIAMINE;

ARTICLE; ASH; CARBOHYDRATE ANALYSIS; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CONTROLLED STUDY; DIETARY FIBER; ENERGY; FOOD ANALYSIS; LEGUME; LIPID ANALYSIS; NUTRITIONAL VALUE; PROTEIN ANALYSIS; SAUDI ARABIA;

EID: 0031801490     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.3109/09637489809086411     Document Type: Article

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