Mung Bean: Technological and Nutritional Potential

Critical Reviews in Food Science and Nutrition

Volumn 55, Issue 5, 2015, Pages 670-688

  Dahiya, P K ^a,b   Linnemann, A R ^b   Van Boekel, M A J S ^b   Khetarpaul, N ^a   Grewal, R B ^a   Nout, M J R ^b  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

amino acids; anti nutrients; fatty acids; minerals; Nutrients; physical properties

Indexed keywords

AMINO ACIDS; BIOCHEMISTRY; DIGITAL STORAGE; FATTY ACIDS; FOOD PROCESSING; FOOD STORAGE; MINERALS; PHYSICAL PROPERTIES; PROCESSED FOODS;

ACCURACY AND PRECISION; ANALYTICAL METHOD; BIOLOGICAL VARIATION; NUTRIENT DIGESTIBILITY; NUTRITIONAL PROPERTIES; PROCESS EFFICIENCY; PROCESSING PROPERTIES; RESEARCH PRIORITIES;

NUTRIENTS;

VIGNA RADIATA; VIGNA RADIATA VAR. RADIATA;

CAROTENOID; IRON INTAKE; PHYTIC ACID; PROTEIN INTAKE; TANNIN DERIVATIVE;

BIOAVAILABILITY; CEREAL; DIETARY FIBER; FOOD HANDLING; IRON INTAKE; NUTRITIONAL VALUE; PROCEDURES; PROTEIN INTAKE;

BIOLOGICAL AVAILABILITY; CAROTENOIDS; DIETARY FIBER; DIETARY PROTEINS; EDIBLE GRAIN; FOOD HANDLING; IRON, DIETARY; NUTRITIVE VALUE; PHYTIC ACID; TANNINS;

EID: 84919977223     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2012.671202     Document Type: Article

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