has been cited by the following article(s):
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[1]
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Optimal Formulations of Local Foods to Achieve Nutritional Adequacy For 6-23-Month-Old Yemeni Children
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Hajj, A Almikhlafy, M Ghalib, M Algabr… - Electronic Journal of …,
2022 |
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[2]
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تقييم الخصائص الحسية والکيميائية والفيزيائية للخبز المحضر من دقيق الفاصوليا البيضاء والشوفان وتأثيرة على الفئران المصابة بالسمنة
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مجلة البحوث في مجالات التربية النوعية,
2022 |
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[3]
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Evaluation of Sensory, Chemical and Physical Characteristics of Bread Prepared from White Kidney Beans and Oat Flours and Its Effect on Obese Rats
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مجلة البحوث في مجالات التربية النوعية,
2022 |
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[4]
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Green bean, pea and mesquite whole pod flours nutritional and functional properties and their effect on sourdough bread
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Montemayor, JF Solanilla-Duque… - Foods,
2021 |
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[5]
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PLANTS WITH HYPOGLYCEMIC EFFECT: BIOLOGICALLY ACTIVE COMPOUNDS AND ANTI-DIABETES MECHANISMS
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Rebeca, A PĂUCEAN
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[6]
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EFFECT OF SOWING DATE AND FERTILIZATION ON PROTEIN QUANTITY AND SEED PROTEIN YIELD OF THREE DIFFERENT DRY BEAN GENOTYPES
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[1]
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Nutritional and Nutraceutical Properties of Selected Pulses to Promote Gluten-Free Food Products
Plant Foods for Human Nutrition,
2023
DOI:10.1007/s11130-023-01060-y
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[2]
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Analysis of common bean (Phaseolus vulgaris L.) trade in Cameroon: A trader's perspective of preferred varieties and market traits
Journal of Agriculture and Food Research,
2023
DOI:10.1016/j.jafr.2023.100839
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[3]
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Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread
Foods,
2021
DOI:10.3390/foods10092227
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