Physicochemical, nutritional, and microstructural characteristics of chickpeas (Cicer arietinum L.) and common beans (Phaseolus vulgaris L.) following microwave cooking.

E. Marconi,Stefania Ruggeri,M. Cappelloni,Donatella Leonardi,E. Carnovale

Published 2000 in Journal of Agricultural and Food Chemistry

ABSTRACT

No abstract is available for this paper.

PUBLICATION RECORD

Publication year
2000
Venue
Journal of Agricultural and Food Chemistry
Publication date
2000-11-21
Fields of study
Agricultural and Food Sciences, Medicine, Materials Science, Chemistry
Identifiers
DOI 10.1021/JF0008083 PMID 11312771
External record
Open on Semantic Scholar
Source metadata
Semantic Scholar, PubMed

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