has been cited by the following article(s):
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[1]
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Optimization of formulation and processing conditions for the production of functional noodles containing orange‐fleshed sweet potatoes and biofortified beans
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Food Science & Nutrition,
2024 |
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[2]
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Effects of partial replacement of durum wheat re-milled semolina with bean flour on physico-chemical and technological features of doughs and breads during …
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Plants,
2023 |
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[3]
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Analysis of common bean (Phaseolus vulgaris L.) trade in Cameroon: A trader's perspective of preferred varieties and market traits
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Journal of Agriculture and …,
2023 |
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[4]
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The Effect of the Addition of Pumpkin Flour on the Rheological, Nutritional, Quality, and Sensory Properties of Bread
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Ecological …,
2023 |
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[5]
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Effect of sowing time and fertilizer on the protein content, seed-and protein yield of dry beans (Phaseolus vulgaris L.)
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Acta agriculturae …,
2023 |
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[6]
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Nutritional and nutraceutical properties of selected pulses to promote gluten-free food products
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Navarro, V Sánchez-Quezada… - Plant Foods for Human …,
2023 |
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[7]
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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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2022 |
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[8]
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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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[9]
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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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[10]
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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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[11]
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PLANTS WITH HYPOGLYCEMIC EFFECT: BIOLOGICALLY ACTIVE COMPOUNDS AND ANTI-DIABETES MECHANISMS
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Hop and Medicinal Plants,
2021 |
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[12]
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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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[1]
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Impact of Roasting on Functional Properties of Hard-to-Cook Beans Under Adverse Storage Conditions
Foods,
2025
DOI:10.3390/foods14030470
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[2]
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Optimization of formulation and processing conditions for the production of functional noodles containing orange‐fleshed sweet potatoes and biofortified beans
Food Science & Nutrition,
2024
DOI:10.1002/fsn3.4167
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[3]
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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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[4]
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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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[5]
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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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