Marconi, E <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf0008083  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking<br/>Digestion<br/>Fabaceae--chemistry<br/>Food Handling--methods<br/>Microwaves<br/>Nutritive Value<br/>Plants, Medicinal<br/>Polysaccharides--chemistry<br/>Starch