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International Journal of Food Sciences and Nutrition Volume 55, 2004 - Issue 6
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Paper

Nutritional quality of microwave-cooked and pressure-cooked legumes

Naveeda Khatoon Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, 570006, Mysore, IndiaCorrespondence[email protected]
&
Jamuna Prakash Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, 570006, Mysore, India
Pages 441-448 | Published online: 06 Jul 2009

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Jingyu Gu, Amrit Bk, Hanjing Wu, Peiyao Lu, Malik Adil Nawaz, Colin J. Barrow, Frank R. Dunshea & Hafiz Ansar Rasul Suleria. (2023) Impact of processing and storage on protein digestibility and bioavailability of legumes. Food Reviews International 39:7, pages 4697-4724.
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P. K. Dahiya, A. R. Linnemann, M. A. J. S. Van Boekel, N. Khetarpaul, R. B. Grewal & M. J. R. Nout. (2015) Mung Bean: Technological and Nutritional Potential. Critical Reviews in Food Science and Nutrition 55:5, pages 670-688.
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Geoffrey A. Nyakuni, Joyce K. Kikafunda, John H. Muyonga, William M. Kyamuhangire, Dorothy Nakimbugwe & Michael Ugen. (2008) Chemical and nutritional changes associated with the development of the hard-to-cook defect in common beans. International Journal of Food Sciences and Nutrition 59:7-8, pages 652-659.
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