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Carbohydrates of spring and winter field beans (vicia faba L.)

✍ Scribed by Penelope J. Pritchard; Elizabeth A. Dryburgh; Brian J. Wilson

Publisher: John Wiley and Sons
Year: 1973
Tongue: English
Weight: 373 KB
Volume: 24
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740240605

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## Abstract The major changes in the composition of field beans (__Vicia faba__ L.) caused by micronising were as follows: the moisture content was reduced from 16.5 to 13.2%, the trypsin inhibitor activity reduced from 2.49 to 0.21 trypsin inhibitor units/mg dry matter and the available carbohydra