15 research outputs found
Changes in carbohydrate and nitrogenous components and amylase activities during germination of grain amaranth
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Effect of dehulling, germination and cooking on nutrients, anti-nutrients, fatty acid composition and antioxidant properties in lentil (Lens culinaris)
No full textThermal, structural and rheological characterization of protein isolate from sesame meal
No full textAssessing the influence of lentil protein concentrate on pasting and rheological properties of barley starch
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Antioxidant properties of legumes and their morphological fractions as affected by cooking
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