Effect of Processed Chickpea Flour Incorporation on Sensory Properties of Mankoushe Zaatar

Pulses: an overview

(2017) Narpinder Singh   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Recent developments in gluten-free bread baking approaches: a review

(2017) Kun WANG et al.   Food Science and Technology

Bioactive constituents in pulses and their health benefits

(2016) Balwinder Singh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Potassium and Obesity/Metabolic Syndrome: A Systematic Review and Meta-Analysis of the Epidemiological Evidence

(2016) Xianlei Cai et al.   Nutrients

Chickpeas—Composition, Nutritional Value, Health Benefits, Application to Bread and Snacks: A Review

(2015) Danuta Rachwa-Rosiak et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of industrial canning on the proximate composition, bioactive compounds contents and nutritional profile of two Spanish common dry beans (Phaseolus vulgaris L.)

(2015) Mercedes M. Pedrosa et al.   FOOD CHEMISTRY

Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review

(2014) Fabíola Cristina de Oliveira et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Organoleptic and glycemic properties of chickpea-wheat composite breads

(2013) Tasleem A. Zafar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Low phosphorus status might contribute to the onset of obesity

(2013) O. A. Obeid   Obesity Reviews

Effect of Legumes as Part of a Low Glycemic Index Diet on Glycemic Control and Cardiovascular Risk Factors in Type 2 Diabetes Mellitus

(2012) David J. A. Jenkins et al.   ARCHIVES OF INTERNAL MEDICINE

Regular consumption of pulses for 8 weeks reduces metabolic syndrome risk factors in overweight and obese adults

(2012) R. C. Mollard et al.   BRITISH JOURNAL OF NUTRITION

Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review

(2012) A. K. Jukanti et al.   BRITISH JOURNAL OF NUTRITION

Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality

(2011) Yadahally N. Sreerama et al.   FOOD CHEMISTRY

Dough rheology and bread quality of wheat–chickpea flour blends

(2011) Idriss Mohammed et al.   INDUSTRIAL CROPS AND PRODUCTS

Effect of soaking and cooking on dietary fibre components of different type of chickpea genotypes

(2011) Hina Vasishtha et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Optimization of germination time and heat treatments for enhanced availability of minerals from leguminous sprouts

(2011) Kiran Bains et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits

(2011) Ritika B. Yadav et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Magnesium, inflammation, and obesity in chronic disease

(2010) Forrest H Nielsen   NUTRITION REVIEWS

The potential health benefits of legumes as a good source of dietary fibre

(2009) Trinidad P. Trinidad et al.   BRITISH JOURNAL OF NUTRITION

Effect of pulse consumption on perceived flatulence and gastrointestinal function in healthy males

(2009) J.M. Veenstra et al.   FOOD RESEARCH INTERNATIONAL

Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications

(2009) Susan M. Tosh et al.   FOOD RESEARCH INTERNATIONAL

Converting Nitrogen into Protein—Beyond 6.25 and Jones' Factors

(2008) François Mariotti et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Studies on cake quality made of wheat–chickpea flour blends

(2007) Manuel Gómez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY