Legumes : nutritional quality, processing and potential health benefits /

Legumes have high potential for improving the nutritional quality of foods, but limited data on their bioactive compounds exists. This book provides a comprehensive overview of the antioxidant activity and health aspects of legumes.

Bibliographic Details

Other Authors:	Martín-Cabrejas, Maria Ángeles (Editor)
Format:	eBook
Language:	English
Published:	Cambridge : Royal Society of Chemistry, [2019]
Series:	Food chemistry, function and analysis ; v. 8.
Subjects:	Legumes as food. Legumes > Health aspects. COOKING > General. Electronic books.
Online Access:	Connect to the full text of this electronic book