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Journal Abstract Search

80 related items for PubMed ID: 7159148

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  • 3. [Effect of different storage conditions on the development of bean hardness].
    González de Mejía E.
    Arch Latinoam Nutr; 1982 Jun; 32(2):258-74. PubMed ID: 7159144
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  • 4. [Prevention of bean hardening and use of hardened grain].
    Molina MR, Rizo ME, Baten MA, Bressani R.
    Arch Latinoam Nutr; 1982 Jun; 32(2):368-400. PubMed ID: 7159149
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  • 5. Antinutrients in amphidiploids (black gram x Mung bean): varietal differences and effect of domestic processing and cooking.
    Kataria A, Chauhan BM, Punia D.
    Plant Foods Hum Nutr; 1989 Sep; 39(3):257-66. PubMed ID: 2608635
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  • 6. Phytates in legumes and cereals.
    Reddy NR, Sathe SK, Salunkhe DK.
    Adv Food Res; 1982 Sep; 28():1-92. PubMed ID: 6299067
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  • 8. [Effect of the seed coat on the hardening of common beans (Phaseolus vulgaris)].
    de León LF, Bressani R, Elías LG.
    Arch Latinoam Nutr; 1989 Sep; 39(3):405-18. PubMed ID: 2562331
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  • 9. Effect of soaking, germination, autoclaving and cooking on chemical and biological value of guar compared with faba bean.
    Khalil MM.
    Nahrung; 2001 Aug; 45(4):246-50. PubMed ID: 11534462
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  • 10. Biochemistry of black gram (Phaseolus mungo L.): a review.
    Reddy NR, Salunkhe DK, Sathe SK.
    Crit Rev Food Sci Nutr; 1982 Aug; 16(1):49-114. PubMed ID: 7037311
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  • 13. Cotyledon thermal behavior and pectic solubility as related to cooking quality in common beans.
    Bernal-Lugo I, Parra C, Portilla M, Peña-Valdivia CB, Moreno E.
    Plant Foods Hum Nutr; 1997 Aug; 50(2):141-50. PubMed ID: 9201748
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  • 15. Changes in some nutrients of fenugreek (Trigonella Foenum graecum L.) seeds during water boiling.
    Abdel-Nabey AA, Damir AA.
    Plant Foods Hum Nutr; 1990 Oct; 40(4):267-74. PubMed ID: 2247433
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  • 18. Micronisation and hot air roasting of cowpeas as pretreatments to control the development of hard-to-cook phenomenon.
    Ndungu KE, Emmambux MN, Minnaar A.
    J Sci Food Agric; 2012 Apr; 92(6):1194-200. PubMed ID: 22028020
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  • 20. Phytic acid, in vitro protein digestibility, dietary fiber, and minerals of pulses as influenced by processing methods.
    Chitra U, Singh U, Rao PV.
    Plant Foods Hum Nutr; 1996 Jun; 49(4):307-16. PubMed ID: 8983057
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