Ghent University Academic Bibliography

Advanced

New functional foods by germination: Effect on the nutritive value of beans, lentils and peas.

C VIDAL-VALVERDE, J FRIAS, I SIERRA, I BLAZQUEZ, Fernand Lambein UGent and Yu-Haey Kuo UGent (2002) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 215(6). p.472-477
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle
publication status
published
subject
journal title
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Eur. Food Res. Technol.
volume
215
issue
6
pages
472-477 pages
Web of Science type
Article
Web of Science id
000180501600003
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.021 (2002)
JCR rank
27/92 (2002)
JCR quartile
2 (2002)
ISSN
1438-2377
language
English
UGent publication?
yes
classification
A1
id
156398
handle
http://hdl.handle.net/1854/LU-156398
date created
2004-01-14 13:39:00
date last changed
2013-01-30 09:42:57
@article{156398,
  author       = {VIDAL-VALVERDE, C and FRIAS, J and SIERRA, I and BLAZQUEZ, I and Lambein, Fernand and Kuo, Yu-Haey},
  issn         = {1438-2377},
  journal      = {EUROPEAN FOOD RESEARCH AND TECHNOLOGY},
  language     = {eng},
  number       = {6},
  pages        = {472--477},
  title        = {New functional foods by germination: Effect on the nutritive value of beans, lentils and peas.},
  volume       = {215},
  year         = {2002},
}

Chicago
VIDAL-VALVERDE, C, J FRIAS, I SIERRA, I BLAZQUEZ, Fernand Lambein, and Yu-Haey Kuo. 2002. “New Functional Foods by Germination: Effect on the Nutritive Value of Beans, Lentils and Peas.” European Food Research and Technology 215 (6): 472–477.
APA
VIDAL-VALVERDE, C., FRIAS, J., SIERRA, I., BLAZQUEZ, I., Lambein, F., & Kuo, Y.-H. (2002). New functional foods by germination: Effect on the nutritive value of beans, lentils and peas. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 215(6), 472–477.
Vancouver
1.
VIDAL-VALVERDE C, FRIAS J, SIERRA I, BLAZQUEZ I, Lambein F, Kuo Y-H. New functional foods by germination: Effect on the nutritive value of beans, lentils and peas. EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2002;215(6):472–7.
MLA
VIDAL-VALVERDE, C, J FRIAS, I SIERRA, et al. “New Functional Foods by Germination: Effect on the Nutritive Value of Beans, Lentils and Peas.” EUROPEAN FOOD RESEARCH AND TECHNOLOGY 215.6 (2002): 472–477. Print.