✦ LIBER ✦

Cooking and Warm-Holding: Effect on General Composition and Amino Acids of Kidney Beans ( Phaseolus vulgaris ), Chickpeas ( Cicer arietinum ), and Lentils ( Lens culinaris )

✍ Scribed by Candela, Montserrat; Astiasaran, Iciar; Bello, José

Book ID: 125892910
Publisher: American Chemical Society
Year: 1997
Tongue: English
Weight: 120 KB
Volume: 45
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf9702609

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of cooking on the composition of

Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)

✍ N. Wang; D.W. Hatcher; R.T. Tyler; R. Toews; E.J. Gawalko 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 186 KB

Effect of Soaking and Cooking on the Sap

Effect of Soaking and Cooking on the Saponin Content and Composition of Chickpeas ( Cicer arietinum ) and Lentils ( Lens culinaris )

✍ Ruiz, Raquel G.; Price, Keith R.; Arthur, A. Eddie; Rose, Malcolm E.; Rhodes, Mi 📂 Article 📅 1996 🏛 American Chemical Society 🌐 English ⚖ 124 KB

In vitro fermentability and antioxidant

In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.)

✍ Marcelo Hernández-Salazar; Perla Osorio-Diaz; Guadalupe Loarca-Piña; Rosalia Rey 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 104 KB 👁 1 views

## Background: Pulses represent an important source of protein, as well as digestible and indigestible carbohydrates. little information is available on the indigestible carbohydrates and antioxidant capacity of legume seeds. the cooked seeds of three pulses (black bean, chickpea and lentil) were e