HIGHLIGHTS
- who: Cooking Method et al. from the (UNIVERSITY) have published the research work: Nutritional Composition and Bioactive Content of Legumes: Characterization of Pulses Frequently Consumed in_France and Effect of the, in the Journal: (JOURNAL)
- what: Most of the works conducted so far to characterize pulse nutritional composition have focused either on one pulse, or on limited nutrient, micronutrient, or bioactive categories. The aim of the study was the assessment of the overall nutritional composition of different prepared pulses regularly consumed in France.
- future: Canning led to a greater decrease in proteins total dietary . . .
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