Effect of soil salinity on cooking properties and chemical composition of faba bean (Vicia faba L.).

Hard‐to‐cook phenomenon in legumes

AM El‐Tabey Shehata - Food Reviews International, 1992 - Taylor & Francis
Hard‐to‐cook legumes (HTCL) have been observed for centuries. Different types of HTCL
are recognized in freshly harvested crops or are developed during storage. Two types of …
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Interpretation of soil and plant analysis for optimum cooking quality parameters of some grain legumes

MST El‐Taliawy, MHA El‐Shakweer - Communications in soil …, 1998 - Taylor & Francis
Cooking quality of five grain legumes: Broad bean (Vicia faba L.), Soybean [Glycine max (L)
Merr], white dry bean (Phseolus vulgaris), lupine (Lupinus termis) and Lentils (Lens …
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