𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of maturation on nutrient composition of selected vegetable legumes

✍ Scribed by Pasala Geervani; Uma Devi

Publisher
John Wiley and Sons
Year
1989
Tongue
English
Weight
264 KB
Volume
46
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Effect of water activity on the mechanic
Effect of water activity on the mechanical properties of selected legumes and nuts
✍ Borges, Antje; Peleg, Micha πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 499 KB πŸ‘ 2 views

Two legumes (kidney beans and chickpeas) and two nut kernels (almonds and hazelnuts) were compressed intact with a Universal testing machine at various levels in the range of 0Γ‰11È0Γ‰85 at an ambient temperature a w of 22Β‘C. Mechanical characterisation of the four was done through four parameters ; t

Effect of processing on the composition
Effect of processing on the composition of dietary fibre and starch in some legumes
✍ Veena, A. ;Urooj, Asna ;Puttaraj, Shashikala πŸ“‚ Article πŸ“… 1995 πŸ› John Wiley and Sons 🌐 English βš– 424 KB πŸ‘ 2 views

The effect of processing on the total dietary fibre (TDF) insoluble (IDF) and water-soluble (SDF) fractions as well as total (TS), available (AS) and resistant (RS) starch were studied in three legumes, viz. bengalgram (Cicer urietinum L.), Cowpea (Vignu Lcnguiculata) and greengram (Vigna rudiata).

Effect of Stage of Lactation on Nutrient
Effect of Stage of Lactation on Nutrient Composition of Tswana Sheep and Goat's Milk
✍ A.A. Aganga; J.O. Amarteifio; N. Nkile πŸ“‚ Article πŸ“… 2002 πŸ› Elsevier Science 🌐 English βš– 135 KB

Seven Tswana goats and seven Tswana sheep suckling single (male or female) kids or lambs were milked to obtain information on the milk composition of Tswana goats and ewes under semi-intensive management. The milk samples collected were from does and ewes 40-166 days post-partum. The aim of this stu

Effect of different blanching times on a
Effect of different blanching times on antioxidant properties in selected cruciferous vegetables
✍ Ismail Amin; Wee Yee Lee πŸ“‚ Article πŸ“… 2005 πŸ› John Wiley and Sons 🌐 English βš– 118 KB πŸ‘ 1 views

## Abstract This study aimed to evaluate the effect of different blanching times on the antioxidant properties (antioxidant and free radical scavenging activities) and phenolic content of selected cruciferous vegetables. The study revealed that a 10‐min blanching time had a significant effect (__p_