Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)

By Ning Wang, D. Hatcher, R. Tyler, R. Toews, E. Gawalko. 2010

366 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/ba62957232e078ce27bbd02da5959d0a8fe8d36c

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. Gehan A. El-shourbagy
2. Mridula Devi
3. Y. Kumar
4. R. Vishwakarma
5. U. Shivhare
6. M. Ramadan
7. D. Goswami
8. S. Basu

Citations in the corpus

• Impact of adding chickpea (Cicer arietinum L.) flour to wheat flour on the rheological properties of toast bread. (2012, background): “They are rich sources of complex carbohydrates, vitamins and minerals (Wang et al., 2010).”
• Anti‐nutritional compounds in pulses: Implications and alleviation methods (2021, background): “Trypsin inhibitors are heat-liable proteins, and hence, these may be inactivated by denaturation to the extent of 67%–100% by cooking (Hefnawy, 2011; Khattab & Arntfield, 2009; Shi et al., 2017; Wang et al., 2010), up to 30%–100% by extrusion cooking (Adamidou et al.”