Works matching IS 26396181 AND DT 2020 AND VI 2 AND IP 3
Results: 11
Issue Information.
- Published in:
- Legume Science, 2020, v. 2, n. 3, p. 1, doi. 10.1002/leg3.7
- Publication type:
- Article
Kidney bean (Phaseolus vulgaris) starch: A review.
- Published in:
- Legume Science, 2020, v. 2, n. 3, p. 1, doi. 10.1002/leg3.52
- By:
- Publication type:
- Article
Evaluation of beneficial and inhibitory effects of nitrate on nodulation and nitrogen fixation in common bean (Phaseolus vulgaris).
- Published in:
- Legume Science, 2020, v. 2, n. 3, p. 1, doi. 10.1002/leg3.45
- By:
- Publication type:
- Article
Legume lipoxygenase: Strategies for application in food industry.
- Published in:
- Legume Science, 2020, v. 2, n. 3, p. 1, doi. 10.1002/leg3.44
- By:
- Publication type:
- Article
Development of soymeal fortified cookies to combat malnutrition.
- Published in:
- Legume Science, 2020, v. 2, n. 3, p. 1, doi. 10.1002/leg3.43
- By:
- Publication type:
- Article
Formulation and characterization of cookies prepared from the composite flour of germinated kidney bean, chickpea, and wheat.
- Published in:
- Legume Science, 2020, v. 2, n. 3, p. 1, doi. 10.1002/leg3.42
- By:
- Publication type:
- Article
Development and quality evaluation of banana‐rice‐bean porridge as weaning food for older infants and young children.
- Published in:
- Legume Science, 2020, v. 2, n. 3, p. 1, doi. 10.1002/leg3.41
- By:
- Publication type:
- Article
Application of infrared spectroscopy for the prediction of nutritional content and quality assessment of faba bean (Vicia faba L.).
- Published in:
- Legume Science, 2020, v. 2, n. 3, p. 1, doi. 10.1002/leg3.40
- By:
- Publication type:
- Article
Evaluation of yield, yield stability, and yield–protein relationship in 17 commercial faba bean cultivars.
- Published in:
- Legume Science, 2020, v. 2, n. 3, p. 1, doi. 10.1002/leg3.39
- By:
- Publication type:
- Article
Breeding, genetics, and genomics for tolerance against terminal heat in lentil: Current status and future directions.
- Published in:
- Legume Science, 2020, v. 2, n. 3, p. 1, doi. 10.1002/leg3.38
- By:
- Publication type:
- Article
Solid‐state fermentation of lentil (Lens culinaris L.) with Aspergillus awamori: Effect on phenolic compounds, mineral content, and their bioavailability.
- Published in:
- Legume Science, 2020, v. 2, n. 3, p. 1, doi. 10.1002/leg3.37
- By:
- Publication type:
- Article