Nutrient retention in microwave cooked germinated legumes

Food Chemistry

Volumn 97, Issue 1, 2006, Pages 115-121

  Khatoon, Naveeda ^a   Prakash, Jamuna ^a  

^a UNIVERSITY OF MYSORE   (India)

Author keywords

Ascorbic acid; Bioavailable iron; Germinated legumes; Pressure cooking; Protein and starch digestibility; Thiamin; Ungerminated legumes

Indexed keywords

ASCORBIC ACID; IRON; STARCH; THIAMINE; VEGETABLE PROTEIN;

ARTICLE; ASH; BIOAVAILABILITY; DRY WEIGHT; FOOD PROCESSING; GERMINATION; HEAT TREATMENT; LEGUME; MICROWAVE COOKING; MICROWAVE OVEN; MOISTURE; NUTRIENT CONTENT; PRESSURE; PROTEIN CONTENT; PROTEIN DEGRADATION;

DOLICHOS BIFLORUS; VIGNA RADIATA VAR. RADIATA;

EID: 28844483399     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.03.007     Document Type: Article

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