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

Food Chemistry

Volumn 67, Issue 4, 1999, Pages 347-352

  Saikia, P ^a   Sarkar, C R ^a   Borua, I ^a  

^a ASSAM AGRICULTURAL UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; COOKING; FOOD ANALYSIS; LEGUME; NONHUMAN; NUTRITIONAL VALUE; RICE;

EID: 0032837007     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(98)00206-4     Document Type: Article

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