Found: 10
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Antioxidative properties and macrochemical composition of five commercial mungbean varieties in Australia.
- Published in:
- Legume Science, 2020, v. 2, n. 1, p. 1, doi. 10.1002/leg3.27
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- Article
Bioactive components, in vitro digestibility, microstructure and application of soybean residue (okara): a review.
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- Legume Science, 2020, v. 2, n. 1, p. 1, doi. 10.1002/leg3.32
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- Article
Issue Information.
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- Legume Science, 2020, v. 2, n. 1, p. 1, doi. 10.1002/leg3.5
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- Article
Effect of debittered fenugreek (Trigonella foenum‐graecum L.) flour addition on physical, nutritional, antioxidant, and sensory properties of wheat flour rusk.
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- Legume Science, 2020, v. 2, n. 1, p. 1, doi. 10.1002/leg3.21
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- Article
Understanding the expression dynamics of symbiont rhizobial nifH and nitrogen assimilatory NR and GS genes in dry bean (Phaseolus vulgaris L.) genotypes at various growth stages.
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- Legume Science, 2020, v. 2, n. 1, p. 1, doi. 10.1002/leg3.26
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- Article
Enrichment of food blends with bambara groundnut flour: Past, present, and future trends.
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- Legume Science, 2020, v. 2, n. 1, p. 1, doi. 10.1002/leg3.25
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- Article
Effect of germination and roasting on the proximate composition, total phenolics, and functional properties of black chickpea (Cicer arietinum).
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- Legume Science, 2020, v. 2, n. 1, p. 1, doi. 10.1002/leg3.20
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- Article
Extraction, characterization, physicochemical and rheological properties of two different varieties of chickpea starch.
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- Legume Science, 2020, v. 2, n. 1, p. 1, doi. 10.1002/leg3.17
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- Article
Utilization of legume flours in wafer sheets.
- Published in:
- Legume Science, 2020, v. 2, n. 1, p. 1, doi. 10.1002/leg3.12
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- Article
Comparative study of physicochemical and functional properties of flours from kidney bean (Phaseolus vulgaris L.) and green gram (Vigna radiata L.) cultivars grown in Indian temperate climate.
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- Legume Science, 2020, v. 2, n. 1, p. 1, doi. 10.1002/leg3.11
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- Article