Work

Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes

Year: 2005

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2004.11.020

Authors: Giovana Ermetice de Almeida Costa, Keila da Silva Queiroz-Monici, Soely Maria Pissini Machado Reis, Admar Costa de Oliveira

Institution: Universidade Estadual de Campinas (UNICAMP)

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Fundação de Amparo à Pesquisa do Estado de São Paulo

OpenAlex ID: W1991829045

FWCI: 6.875

Cites: 21

Cited by: 664

Related to: 9