Physicochemical, nutritional, and microstructural characteristics of chickpeas (Cicer arietinum L.) and common beans (Phaseolus vulgaris L.) following microwave cooking.

Marconi, E

Physicochemical, nutritional, and microstructural characteristics of chickpeas (Cicer arietinum L.) and common beans (Phaseolus vulgaris L.) following microwave cooking. [electronic resource] - Journal of agricultural and food chemistry Dec 2000 - 5986-94 p. digital

Publication Type: Journal Article

0021-8561

10.1021/jf0008083 doi


Cooking
Digestion
Fabaceae--chemistry
Food Handling--methods
Microwaves
Nutritive Value
Plants, Medicinal
Polysaccharides--chemistry
Starch