EFFECT OF COOKING METHODS ON NUTRITIONAL QUALITY OF FABA BEAN

EFFECT OF SOAKING MEDIUM ON ORGANOLEPTIC PROPERTIES, CHEMICAL COMPOSITION AND SOME ANTINUTRITIONAL FACTORS OF PARCHED CHICKPEA (Cicer arietinum L.)

EFFECT OF FERMENTATION OF FABA BEAN (Vicia faba) ON ITS NUTRITIVE AND SENSORY PROPERTIES

EFFECT OF SOME TREATMENTS ON THE QUALITY AND LOWRING COOKING TIME OF BROAD BEAN (Vicia faba)

Technological Characteristics and Quality Attributes of Some Faba Bean (Vicia Faba) Varieties

CHEMICAL AND SENSORY EVALUATION OF CHICKPEA AND SOYBEAN AS AFFECTED BY SOAKING, GERMINATION AND COOKING

The Impact of Soaking and Germination on Chemical Composition, Carbohydrate Fractions, Digestibility, Antinutritional Factors and Minerals Content of Some Legumes and Cereals Gra

Effect of Soaking and Germination on Nutritional Value of Egyptian Barley

CHANGES OCCURRING IN DIFFERENT NUTRIENTS 0F WHITE KIDNEY BEANS AS AFFECTED BY PROCESSING

Chemical and Anti-Nutritional of Two Kidney Bean after Soaking, Boiling Processing and Sensory Evaluation of their Produced Burger