Literature DB >> 1002893

Proximate composition and yield of raw and cooked mature dry legumes.

C R Meiners, N L Derise, H C Lau, S J Ritchey, E W Murphy.   

Abstract

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Year:  1976        PMID： 1002893     DOI： 10.1021/jf60208a035

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


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  4 in total

1.  Chemical composition and nutritional potential of yam bean seeds (Pachyrhizus erosus L. urban).

Authors:  A C Santos; M S Cavalcanti; L C Coelho
Journal:  Plant Foods Hum Nutr       Date:  1996-01       Impact factor: 3.921

2.  The chemical composition and nutritional potential of the tribal pulse, Abrus precatorius L.

Authors:  N Rajaram; K Janardhanan
Journal:  Plant Foods Hum Nutr       Date:  1992-10       Impact factor: 3.921

3.  Agrobotanical traits and chemical composition of Cassia obtusifolia L.: a lesser-known legume of the Western Ghats region of South India.

Authors:  V Vadivel; K Janardhanan
Journal:  Plant Foods Hum Nutr       Date:  2002       Impact factor: 3.921

4.  Effect of Common Culinary Methods Practiced in Sri Lanka on the Nutrient Composition of Commonly Consumed Vegetables and Other Foods.

Authors:  H G N Dewangani; B M Jayawardena; N V Chandrasekara; H D S P Wijayagunaratne
Journal:  Int J Food Sci       Date:  2021-07-10
  4 in total

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