𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Comparison of the Chemical Composition and Nutritional Value ofAmaranthus cruentusFlour and Its Protein Concentrate

✍ Scribed by N.L. ESCUDERO; M.L. de ARELLANO; J.M. LUCO; M.S. GIMÉNEZ; S.I. MUCCIARELLI


Book ID
106508116
Publisher
Springer US
Year
2004
Tongue
English
Weight
95 KB
Volume
59
Category
Article
ISSN
1573-9104

No coin nor oath required. For personal study only.


📜 SIMILAR VOLUMES


The chemical composition, the nutritive
✍ Salama, Abdel-Razek A; El-Sahn, Malak A; Mesallam, Ahmed S; Shehata, Ahmed M El- 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 170 KB 👁 1 views

The components of malt sprouts were e †ectively separated by manual winnowing into acrospires (15É3%), rootlets (40É1%) and husks (43É7%). The bitter taste was located in the acrospires. Percent recovery of protein and Ðbre was, respectively, 95É2 and 87É2 of malt sprouts. The acrospires were rich i