Mostrando 2 resultados de: 2
Changes in the carbohydrate composition of legumes after soaking and cooking
ArticleAbstract: Using a high-performance liquid chromatography (HPLC) method, researchers analyzed the sugar composiPalabras claves:Autores:Juana Frias, Valverde S., Vidal‐Valverde C.Fuentes:scopusEffect of processing on the soluble carbohydrate content of lentils
ArticleAbstract: Lentils (Lens culinaris), like other legumes, are important both nutritionally and agriculturally. SPalabras claves:Autores:Juana Frias, Valverde S., Vidal‐Valverde C.Fuentes:scopus