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

  1. Candela, M.
  2. Astiasaran, I.
  3. Bello, J.
Revue:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Année de publication: 1997

Volumen: 45

Número: 12

Pages: 4763-4767

Type: Article

DOI: 10.1021/JF9702609 GOOGLE SCHOLAR
La source de données: Scopus