Domestic processing effects on available carbohydrate content and starch digestibility of black grams (Vigna mungo) and chick peas (Cicer arietium)

Food Chemistry

Volumn 100, Issue 2, 2007, Pages 764-767

  Zia ur Rehman, ^a  

^a PCSIR LABORATORIES COMPLEX   (Pakistan)

Author keywords

Available carbohydrates; Black grams; Chick peas; Cooking; Soaking; Starch digestibility

Indexed keywords

BICARBONATE; CARBOHYDRATE; STARCH; SUGAR; TAP WATER; WATER;

ARTICLE; CARBOHYDRATE ANALYSIS; CHICKPEA; COOKING; DIGESTION; FOOD; FOOD PROCESSING; LEGUME; PRESSURE; SOLUBILITY; TEMPERATURE;

CICER; CICER ARIETINUM; VIGNA MUNGO;

EID: 33745243296     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.10.041     Document Type: Article

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