Effect of different debittering processes on mineral and phytic acid content of lupin (Lupinus albus L.) seeds

Bulgur processes increase nutrition value: possible role in in-vitro protein digestability, phytic acid, trypsin inhibitor activity and mineral bioavailability

(2012) Nilgün Ertaş et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Chemical and nutritional changes in bitter and sweet lupin seeds (Lupinus albus L.) during bulgur production

(2012) Mustafa Yorgancilar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean

(2011) Demet Güzel et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

THE EFFECTS OF DIFFERENT DEBITTERING METHODS ON THE PRODUCTION OF LUPIN BEAN SNACK FROM BITTER LUPINUS ALBUS L. SEEDS

(2010) MUSTAFA ERBAS   JOURNAL OF FOOD QUALITY

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

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

EFFECTS OF COOKING AND DRYING PROCESSES ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF LEGUME BASED BULGUR

(2009) NERMIN BILGIÇLI   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Vegetable Waste Treatment: Comparison and Critical Presentation of Methodologies

(2008) Ioannis S. Arvanitoyannis et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of variety and processing on nutrients and certain anti-nutrients in field peas (Pisum sativum)

(2008) Ning Wang et al.   FOOD CHEMISTRY

Wheat, barley and oat waste: a comparative and critical presentation of methods and potential uses of treated waste

(2007) Ioannis S. Arvanitoyannis et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY