Impact of pre‐treatment (soaking or germination) on nutrient and anti‐nutrient contents, cooking time and acceptability of cooked red dry bean (Phaseolus vulgarisL.) and chickpea (Cicer arietinumL.) grown in Ethiopia

Autor:	Carol J. Henry, Hiwot Abebe Haileslassie, Robert T. Tyler
Rok vydání:	2019
Předmět:	Pre treatment Horticulture Nutrient Dry bean biology Germination Chemistry Anti nutrients Phaseolus biology.organism_classification Industrial and Manufacturing Engineering Food Science
Zdroj:	International Journal of Food Science & Technology. 54:2540-2552
ISSN:	1365-2621 0950-5423
DOI:	10.1111/ijfs.14165
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::386bbc727fbd8edd21e18c3dae7c35e3 https://doi.org/10.1111/ijfs.14165 Zobrazit plný text záznamu Plný text