Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination.

Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination.

Item
http://www.wikidata.org/entity/Q34115087
Impact of Radio Frequency, Microwaving, and High Hydrostatic Pressure at Elevated Temperature on the Nutritional and Antinutritional Components in Black Soybeans.Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flourThe potential use of chickpeas in development of infant follow-on formula.Proteins in Soy Might Have a Higher Role in Cancer Prevention than Previously Expected: Soybean Protein Fractions Are More Effective MMP-9 Inhibitors Than Non-Protein Fractions, Even in Cooked Seeds.Impact of antinutritional factors in food proteins on the digestibility of protein and the bioavailability of amino acids and on protein quality.Products of chickpea processing as texture improvers in gluten-free bread.Optimization of germination time and heat treatments for enhanced availability of minerals from leguminous sprouts.Dough performance, quality and shelf life of flat bread supplemented with fractions of germinated date seedEffect of different debittering processes on mineral and phytic acid content of lupin (Lupinus albus L.) seeds.Impact of dehulling and germination on nutrients, antinutrients, and antioxidant properties in horsegram.Development of cookies made with cocoyam, fermented sorghum and germinated pigeon pea flour blends using response surface methodology.Inactivation Methods of Trypsin Inhibitor in Legumes: A Review.Controlled exogenous enzyme imbibition and activation in whole chickpea seed enzyme reactor (SER).Optimal germination condition impacts on the antioxidant activity and phenolic acids profile in pigmented desi chickpea (Cicer arietinum L.) seeds.Rebelling against the (Insulin) Resistance: A Review of the Proposed Insulin-Sensitizing Actions of Soybeans, Chickpeas, and Their Bioactive Compounds.Genotype and environment effects on sensory, nutritional, and physical traits in chickpea (Cicer arietinum L.)
P2860

Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination.

Item
http://www.wikidata.org/entity/Q34115087
description
2002 nî lūn-bûn
@nan
2002 թուականի Յունուարին հրատարակուած գիտական յօդուած
@hyw
2002 թվականի հունվարին հրատարակված գիտական հոդված
@hy
2002年の論文
@ja
2002年論文
@yue
2002年論文
@zh-hant
2002年論文
@zh-hk
2002年論文
@zh-mo
2002年論文
@zh-tw
2002年论文
@wuu
name
Nutritional composition and an ...... oking methods and germination.
@ast
Nutritional composition and an ...... oking methods and germination.
@en
Nutritional composition and antinutritional factors of chickpeas
@nl
type
label
Nutritional composition and an ...... oking methods and germination.
@ast
Nutritional composition and an ...... oking methods and germination.
@en
Nutritional composition and antinutritional factors of chickpeas
@nl
prefLabel
Nutritional composition and an ...... oking methods and germination.
@ast
Nutritional composition and an ...... oking methods and germination.
@en
Nutritional composition and antinutritional factors of chickpeas
@nl
P1433
P1476
P2093
P2888
P304
P31
P356
P433
P478
P577
P6179
P698
P921
P356
P1433
P1476
Nutritional composition and an ...... oking methods and germination.
@en
P2093
P2888
P304
P31
P356
P433
P478
P577
P6179
P698
P921