EFFECT OF COOKING METHODS ON NUTRITIONAL QUALITY OF FABA BEAN

Effect of Soaking and Cooking on Nutritional and Quality Properties of Faba Bean

FUNCTIONAL PROPERTIES OF FABA BEAN PROTEIN AND EFFECT OF ENZYMATIC HYDROLYSIS ON ITS ANTIOXIDANT ACTIVITY

Effect of Solid-State Fermentation on the Nutritional Value of Chickpea Flour and Physicochemical, Antioxidant Activity and Sensory Evaluation of Pan Bread

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

EFFECT OF FERMENTATION AND AUTOCLAVING ON CHEMICAL AND PHYSICAL CHARACTERISTICS OF WHEAT MILLING BY-PRODUCTS AND ITS EFFECTS ON BREAD-MAKING.

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

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

Effect of fermented soybean on growth performance of Nile Tilapia (Oreochromis niloticus)