Food Chemistry, Function and Analysis - Legumes
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Published By Royal Society Of Chemistry

9781788011617
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CHAPTER 13. Legumes and Inflammation

2019 ◽  
pp. 282-303 ◽  
Author(s):  
M. A. Ricardo-Antunes ◽  
D. Guajardo-Flores

CHAPTER 12. Legumes and Oxidative Stress

2019 ◽  
pp. 261-281 ◽  
Author(s):  
D. Guardado Félix ◽  
J. A. Gutierrez Uribe
Keyword(s):  
Oxidative Stress ◽  
And Oxidative Stress

CHAPTER 11. Innovative Legume Foods

2019 ◽  
pp. 235-260
Author(s):  
J. Pinela ◽  
S. A. Petropoulos ◽  
I. C. F. R. Ferreira

CHAPTER 4. Role of Dietary Fiber in Legumes

2019 ◽  
pp. 84-105 ◽  
Author(s):  
V. Benítez ◽  
R. M. Esteban ◽  
M. A. Martín-Cabrejas
Keyword(s):  
Dietary Fiber

CHAPTER 10. Thermal Processing of Legumes

2019 ◽  
pp. 215-234 ◽  
Author(s):  
M. Rebollo-Hernanz ◽  
M. A. Martín-Cabrejas ◽  
Y. Aguilera
Keyword(s):  
Thermal Processing
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