Effect of toasting and microwaving on gross chemical composition, total phenolics, Antioxidant activity and phenolic acids fractionation of white beans flour (Phaseolus vulgaris L.)

Faculty Of Science

Assiut University

Effect of toasting and microwaving on gross chemical composition, total phenolics, Antioxidant activity and phenolic acids fractionation of white beans flour (Phaseolus vulgaris L.)

Research Authors
Manal A.M. Hassan and Ahmed M.K. Youssef
Research Department
Department of chemistry
Research Journal
World Applied Sciences Journal
Research Member
Ahmed Mohamed Kamal Elsaied Youssef
Research Rank
1
Research Vol
Vol.18,No.6
Research Year
2012
Research Pages
731-736