Читать книгу Dry Beans and Pulses Production, Processing, and Nutrition онлайн
72 страница из 239
33 Kamboj, R. & Nanda, V. (2018). Proximate composition, nutritional profile and health benefits of legumes − A review. Legume Research‐An International Journal 41: 325–332.
34 Khader, V. & Uebersax, M.A. (1989). Legumes in Indian diets. Michigan Bean Digest 13(4): 10–13.
35 Kumari, P.V. & Sangeetha, N. (2017). Nutritional significance of cereals and legumes based food mix‐A review. International Journal of Agricultural and Life Sciences 3: 115–122.
36 Kutos, T., Golob, T., Kac, M. & Plestenjak, A. (2002). Dietary fiber of dry processed beans. Food Chemistry 80: 231–235.
37 Lajolo, F.M. & Genovese, M.I. (2002). Nutritional significance of lectins and enzyme inhibitors from legumes. Journal of Agricultural & Food Chemistry 50: 6592–6598.
38 Liu, Y., Wu, L., Baddeley, J.A. & Watson, C.A. (2011). Models of biological nitrogen fixation of legumes. Sustainable Agriculture 2: 883–905.
39 Lucier, G. & Davis, W. (2020). Vegetables and Pulses Outlook. Publication VGS‐365 (December), U.S. Department of Agriculture, Economic Research Service, Washington, DC.