Bleaching color‐loss of green field pea: An investigation on inference of genotypic‐resistance based on chlorophyll and phenolic acid content.
- Published in:
- Legume Science, 2020, v. 2, n. 4, p. 1, doi. 10.1002/leg3.63
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- Publication type:
- Article
Works matching IS 26396181 AND DT 2020 AND VI 2 AND IP 4
Results: 11
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2
Functional and pasting properties of fortified complementary foods formulated from maize (Zea mays) and African yam bean (Sphenostylis stenocarpa) flours.
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- Legume Science, 2020, v. 2, n. 4, p. 1, doi. 10.1002/leg3.62
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- Article
3
Quality attributes of formulated snacks from blends of cassava starch and soy protein isolate deep fried in palmolein oil.
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- Legume Science, 2020, v. 2, n. 4, p. 1, doi. 10.1002/leg3.61
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- Publication type:
- Article
4
Yellow pea flour and protein isolate as sources of antioxidant peptides after simulated gastrointestinal digestion.
- Published in:
- Legume Science, 2020, v. 2, n. 4, p. 1, doi. 10.1002/leg3.59
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- Publication type:
- Article
5
Utilization of Vigna mungo flour as fat mimetic in biscuits: Its impact on antioxidant profile, polyphenolic content, storage stability, and quality attributes.
- Published in:
- Legume Science, 2020, v. 2, n. 4, p. 1, doi. 10.1002/leg3.58
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- Publication type:
- Article
6
Genetic, textual, and archeological evidence of the historical global spread of cowpea (Vigna unguiculata [L.] Walp.).
- Published in:
- Legume Science, 2020, v. 2, n. 4, p. 1, doi. 10.1002/leg3.57
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- Publication type:
- Article
7
Elicitation kinetics of phenolics in common bean (Phaseolus vulgaris) sprouts by thermal treatments.
- Published in:
- Legume Science, 2020, v. 2, n. 4, p. 1, doi. 10.1002/leg3.56
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- Publication type:
- Article
8
Characterization of volatile compounds in Swedish yellow and gray peas: Implications for new legume‐based ingredients.
- Published in:
- Legume Science, 2020, v. 2, n. 4, p. 1, doi. 10.1002/leg3.55
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- Publication type:
- Article
9
Antioxidative, ACE inhibitory and antibacterial activities of soy milk fermented by indigenous strains of lactobacilli.
- Published in:
- Legume Science, 2020, v. 2, n. 4, p. 1, doi. 10.1002/leg3.54
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- Publication type:
- Article
10
Amino acid profile, pasting, and sensory properties of croissant snacks produced from wheat‐fermented Bambara flour.
- Published in:
- Legume Science, 2020, v. 2, n. 4, p. 1, doi. 10.1002/leg3.53
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- Publication type:
- Article
11
Issue Information.
- Published in:
- Legume Science, 2020, v. 2, n. 4, p. 1, doi. 10.1002/leg3.24
- Publication type:
- Article