Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean

Journal of Food Science and Technology

Volumn 49, Issue 1, 2012, Pages 89-95

  Güzel, Demet ^a   Sayar, Sedat ^a  

^a MERSIN UNIVERSITY   (Turkey)

Author keywords

Color change; Cooking methods; Domestic cooking; Legumes; Pressure cooking; Solid loss; Starch digestibility

Indexed keywords

COLOR CHANGES; COOKING METHODS; LEGUMES; PRESSURE COOKING; SOLID LOSS;

ATMOSPHERIC PRESSURE; HIGH PRESSURE EFFECTS; NUTRITION; SEED; STARCH;

THERMAL PROCESSING (FOODS);

CICER ARIETINUM; PHASEOLUS VULGARIS; VICIA FABA;

EID: 84857062446     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0260-0     Document Type: Article

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