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

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

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

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

Effect of Soaking Process on Chemical Characteristics and Anti Nutritional Factors of some Moringa Seed Varieties

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

EFFECT OF COOKING METHODS ON NUTRITIONAL QUALITY OF FABA BEAN

Effect of using some Legumes on the Sensory evaluation, Chemical composition on Suitable Burgers for Diabetic Patients

Antibacterial and Antioxidant Activities of an Enzymatic Hydrolysate Kidney Bean (Phaseolus vulgaris L.) Protein Isolates

Evaluation of Chemical Composition, Digestibility, Antioxidant Activity and Sensory Characteristics of Soft Cheese Made with Kidney Bean Milk