Available and unavailable carbohydrate content of black gram (Vigna mungo) and chick-pea (Cicer arietinum) as affected by soaking and cooking processes

Pakistan Journal of Scientific and Industrial Research

Volumn 46, Issue 6, 2003, Pages 457-461

  Zia ur Rehman, ^a   Rashid, M ^a   Salariya, A M ^a  

^a Biotechnology and Food Research Centre Lahore   (Pakistan)

Author keywords

Black grams; Carbohydrates; Chick peas; Cooking; Soaking; Starch

Indexed keywords

ALKALI; BICARBONATE; CELLULOSE; HEMICELLULOSE; LIGNIN; STARCH; SUGAR; TAP WATER;

CARBOHYDRATE; PROTEIN; STARCH;

ARTICLE; CARBOHYDRATE ANALYSIS; CHICKPEA; COOKING; DIGESTION; LEGUME; NONHUMAN; SOLUBILITY; VIGNA MUNGO;

EID: 10644288399     PISSN: 00309885     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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