Effect of different processing of white kidney beans on physicochemical and sensory characteristics of fortified pasta

EFFECT OF COOKING METHODS ON NUTRITIONAL QUALITY OF FABA BEAN

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

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

Influence of Different Processing Methods on the Chemical Analysis, Nutritional and Phytochemical Composition of Lima Beans (Phaseolus lunatus); An Underutilized Edible Crop

CHEMICAL CHANGES OF SOYBEANS DURING GERMINATION

CHANGES IN THE PHYSICAL PROPERTIES OF IRRADIATED LEGUMES AND THEIR SOUP POWDERS

Changes of Total Phenolics, Tannins, Phytate and Antioxidant Activity of Two Sorghum Cultivars as Affected by Processing

COLOUR CHANGES DURING THE PROCESSING OF READY TO EAT CEREALS.

CHANGES IN PHYSICAL AND CHEMICAL PROPERTIES AND DETERMINATION OF HARVEST TIME OF SNOW PEAS AS AFFECTED BY POD DEVELOPMENT