Comparison of chickpea cultivars: chemical composition, nutritional evaluation, and oligosaccharide content
- 30 June 1984
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 32 (4) , 811-814
- https://doi.org/10.1021/jf00124a028
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Studies on Desi and Kabuli Chickpea (Cicer arietinum L.) Cultivars. The Levels of Amylase Inhibitors, Levels of Oligosaccharides and In Vitro Starch DigestibilityJournal of Food Science, 1982
- Oligosaccharides in Eleven Legumes and Their Air‐Classified Protein and Starch FractionsJournal of Food Science, 1982
- Studies on desi and kabuli chickpea (Cicer arietinum L.) cultivars. 3. Mineral and trace elements compositionJournal of Agricultural and Food Chemistry, 1981
- Carbohydrates in raw and germinated seeds from mung bean and chick peaJournal of the Science of Food and Agriculture, 1979
- Nutritive value of some improved varieties of legumesJournal of the Science of Food and Agriculture, 1979
- Oligosaccharides in pulses: varietal differences and effects of cooking and germinationJournal of Agricultural and Food Chemistry, 1978
- A MULTIENZYME TECHNIQUE FOR ESTIMATING PROTEIN DIGESTIBILITYJournal of Food Science, 1977