Physico-chemical, hydration, cooking, textural and pasting properties of different adzuki bean (Vigna angularis) accessions

Comparison of color, anti-nutritional factors, minerals, phenolic profile and protein digestibility between hard-to-cook and easy-to-cook grains from different kidney bean (Phaseolus vulgaris) accessions

(2017) Naincy Parmar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Pulses: an overview

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

Effect of canning on color, protein and phenolic profile of grains from kidney bean, field pea and chickpea

(2016) Naincy Parmar et al.   FOOD RESEARCH INTERNATIONAL

Impact of germination on flour, protein and starch characteristics of lentil (Lens culinari) and horsegram (Macrotyloma uniflorum L.) lines

(2016) Atinder Ghumman et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study

(2015) Khetan Shevkani et al.   FOOD HYDROCOLLOIDS

Grains, starch and protein characteristics of rice bean (Vigna umbellata) grown in Indian Himalaya regions

(2013) Amritpal Kaur et al.   FOOD RESEARCH INTERNATIONAL

Diversity in seed and flour properties in field pea (Pisum sativum) germplasm

(2010) Narpinder Singh et al.   FOOD CHEMISTRY

Functional, thermal and pasting characteristics of flours from different lentil (Lens culinaris) cultivars

(2010) Maninder Kaur et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Diversity in properties of seed and flour of kidney bean germplasm

(2009) Seeratpreet Kaur et al.   FOOD CHEMISTRY