Effect of microwave treatment on the cooking and macronutrient qualities of pulses

Mid-Infrared Spectral Characteristics of Lipid Molecular Structures in Brassica carinata Seeds: Relationship to Oil Content, Fatty Acid and Glucosinolate Profiles, Polyphenols, and Condensed Tannins

(2014) Hangshu Xin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of micronisation of pre-conditioned cowpeas on cooking time and sensory properties of cooked cowpeas

(2012) Eugénie Kayitesi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

An Objective Method and a Device for Determining the End Point of Cooking of Dhal and Rice

(2010) V. B. Sashikala et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Impact of Radiation Processing on Starch

(2009) Rajeev Bhat et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)

(2009) N. Wang et al.   FOOD RESEARCH INTERNATIONAL

Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches

(2008) Hyun-Jung Chung et al.   CARBOHYDRATE POLYMERS

Influence of Microwave Heating on Some Physicochemical Properties of Wheat Grain Harvested in Three Consecutive Years1

(2008) Stanislaw Grundas et al.   CEREAL CHEMISTRY

Application of Fourier transform infrared spectroscopy to legume seed flour analysis

(2007) Marina Carbonaro et al.   FOOD CHEMISTRY