Effect of Different Treatments on Nutritional Value of Lima Bean (<i>Phaseolus lunatus</i>) and Its Utilization in Biscuit Manufacture

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Effect of Different Treatments on Nutritional Value of Lima Bean (Phaseolus lunatus) and Its Utilization in Biscuit Manufacture"
written by Sahar S. El-Gohery,
published by Food and Nutrition Sciences, Vol.12 No.4, 2021

has been cited by the following article(s):

[1]	A Review on the Potential Food Application of Lima Beans (Phaseolus lunatus L.), an Underutilized Crop
	Applied Sciences, 2023

[2]	Effect of cooking time on the nutritional and anti-nutritional properties of red and black beans of Phaseolus lunatus (L.) consumed in south and east of Côte d' …
	2023

[3]	EFFECT OF PROCESSING ON PHYTOCHEMICALS PRESENT IN HORSEGRAM (Macrotyloma Uniflorum)
	2023

[4]	EFFECT OF PROCESSING METHODS ON ANTINUTRITIONAL FACTORS PRESENT IN GREEN GRAM [MUNG BEAN]
	2022

[5]	Characterization, Thermal and Morphological Analysis of Blanched Pretreated Winged Bean Flour
	Journal of Sustainable …, 2022

[6]	Influence of Different Processing Methods on the Chemical Analysis, Nutritional and Phytochemical Composition of Lima Beans (Phaseolus lunatus); An Underutilized …
	Alexandria Science …, 2022

[7]	Влияние варки в сыворотке на биологическую ценность бобов
	2021

[1]	Effect of cooking in whey on the biological value of beans BIO Web of Conferences, 2021 DOI:10.1051/bioconf/20213700051

[2]	Pramonės įmonių valdymas: inovacijomis ir lyderyste grindžiamas pridėtinės vertės kūrimas 2020 DOI:10.20334/2020-048-S

[3]	Pramonės įmonių valdymas: inovacijomis ir lyderyste grindžiamas pridėtinės vertės kūrimas 2020 DOI:10.20334/2020-048-S

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