Polyphenols of chickpea and blackgram as affected by domestic processing and cooking methods
- 1 January 1987
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 39 (2) , 145-149
- https://doi.org/10.1002/jsfa.2740390207
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- Saponin content of chickpea and black gram: Varietal differences and effects of processing and cooking methodsJournal of the Science of Food and Agriculture, 1986
- Antinutritional factors in Moth Bean (Vigna aconitifolia): Varietal Differences and Effects of Methods of Domestic Processing and CookingJournal of Food Science, 1986
- Effect of processing on flatus-producing factors in legumesJournal of Agricultural and Food Chemistry, 1985
- Starch Digestibility as Affected by Polyphenols and Phytic AcidJournal of Food Science, 1984
- Distribution of Phosphorus and Phytate in Some Nigerian Varieties of Legumes and Some Effects of ProcessingJournal of Food Science, 1984
- Interactions of Tannic Acid and Catechin with Legume StarchesJournal of Food Science, 1982
- Studies on Desi and Kabull Chickpea (Cicer arietinum L.) Cultivars: Levels of Protease Inhibitors, Levels of Polyphenolic Compounds and in vitro Protein DigestibilityJournal of Food Science, 1981
- The inhibition of digestive enzymes by extracts of field bean (vicia faba)Journal of the Science of Food and Agriculture, 1979
- POSSIBLE EFFECTS OF SEED COAT POLYPHENOLICS ON THE NUTRITIONAL QUALITY OF BEAN PROTEINJournal of Food Science, 1979
- The phenolic constituents of Prunus domestica. I.—The quantitative analysis of phenolic constituentsJournal of the Science of Food and Agriculture, 1959