Nutritional potential and functional properties of germinated mung bean, pea and lentil seeds

By T. El-Adawy, E. Rahma, A. A. El-Bedawey, A. El-Beltagy. 2003

200 citations recorded by the source corpus.

Subfields: Plant Science

View Paper: https://www.semanticscholar.org/paper/aa877e633be3e1054547862aa3d4f9a691306f59

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1. W. NoralizaC.
2. A. Azlan
3. Zulkhairi Amom
4. M. Radzi

Citations in the corpus

• Nutritional changes in germinated legumes and rice varieties (2011, background): “Similar results occurred in study by Dhaliwal and Aggarwal (1999), El-Adawy et al. (2004), Ghavidel and Prakash (2007) and Hahm et al. (2008) where the fat content decrease with increase in the time of germination.”