𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Constitution of leguminous seeds VI.—The cookability of field peas (pisum sativum l)

✍ Scribed by T. M. Rosenbaum; G. O. Henneberry; B. E. Baker

Publisher
John Wiley and Sons
Year
1966
Tongue
English
Weight
346 KB
Volume
17
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Selected physico-chemical properties of
Selected physico-chemical properties of succinylated legumin from pea (Pisum sativum L.)
✍ Schwenke, K. D. ;Mothes, R. ;Raab, Barbara ;Rawel, H. ;Gueguen, J. 📂 Article 📅 1993 🏛 John Wiley and Sons 🌐 English ⚖ 466 KB

Selected physico-chemical properties of pea legumin before and after succinylation have been investigated using isoelectric focusing, PAGE, SDS-PAGE, hydrophobicity measurements, SE-HPLC and RP-HPLC. Exhaustive succinylation shifted the I.P. of legumin from 4.75 to 3.5. The stepwise dissociation of

Effects of including raw or extruded fie
Effects of including raw or extruded field peas (Pisum sativum L.) in diets fed to weanling pigs
✍ Hans H Stein; Dean N Peters; Beob G Kim 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 106 KB

## Background: There is limited information about the response to field peas fed to weanling pigs. two experiments were therefore conducted to investigate effects of including increasing levels of field peas in weanling pig diets. ## Results: In experiment 1, a reduction (linear, p < 0.05) in ave