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

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

EVALUATION OF THE EFFECT OF DIFFERENT STORAGE METHODS OF FABA BEAN ON THE QUALITY OF COOKING (FALAFEL ORMEDAMES)

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

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

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

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

EFFECT OF MICRONUTRIENTS FOLIAR APPLICATION ON PRODUCTIVITY AND QUALITY OF SOME FABA BEAN CULTIVARS (Vicia faba L.)