Physicochemical, Nutritional, and Microstructural Characteristics of Chickpeas ( Cicer arietinum L.) and Common Beans ( Phaseolus vulgaris L.) Following Microwave Cooking
Marconi, Emanuele, Ruggeri, Stefania, Cappelloni, Marsilio, Leonardi, Donatella, Carnovale, EmiliaVolume:
48
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf0008083
Date:
December, 2000
File:
PDF, 966 KB
english, 2000