Influence of soaking and cooking on the thiamin, riboflavin and niacin contents of legumes

Food Chemistry

Volumn 84, Issue 2, 2004, Pages 271-277

  Prodanov, Marin ^a   Sierra, Isabel ^a   Vidal Valverde, Concepción ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Chickpeas; Cooking; Faba beans; Lentils; Niacin; Riboflavin; Soaking; Thiamin

Indexed keywords

BICARBONATE; CITRIC ACID; NICOTINIC ACID; RIBOFLAVIN; THIAMINE; WATER;

ARTICLE; CONTROLLED STUDY; COOKING; LEGUME; LENTIL; NONHUMAN; PEA; PH MEASUREMENT;

CICER; CICER ARIETINUM; LENS CULINARIS; VICIA; VICIA FABA;

EID: 0142248284     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00211-5     Document Type: Article

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