Showing results 1 to 5 of 5
Title | Author(s) | Issue Date | |
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2013 | |||
Diversity in Antioxidant Capacity, Phenolic Contents, and Flavonoid Contents of 42 Edible Beans from China Journal:Cereal Chemistry Journal | 2017 | ||
Dynamic changes in phytochemical composition and antioxidant capacity in green and black mung bean (Vigna radiata) sprouts Journal:International Journal of Food Science & Technology | 2016 | ||
Effect of parboiling on the formation of resistant starch, digestibility and functional properties of rice flour from different varieties grown in Sri Lanka Journal:Journal of the Science of Food and Agriculture | 2013 | ||
Thermal treatments affect the polyphenol profile and increase antioxidant capacity in five varieties of edible bean milks Journal:International Journal of Food Science & Technology | 2016 |