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EFFECT OF PROCESSING TREATMENTS ON NUTRITIONAL AND ANTINUTRITIONAL CONTENTS OF GREEN GRAM

✍ Scribed by ANTU GREWAL; SUDESH JOOD

Book ID
111337414
Publisher
John Wiley and Sons
Year
2006
Tongue
English
Weight
67 KB
Volume
30
Category
Article
ISSN
0145-8884

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✍ Jolán Petres; Zsuzsa Márkus; Éva Gelencsér; Zsuzsa Bogár; Ildiko Gajzágó; Bálint 📂 Article 📅 1990 🏛 John Wiley and Sons 🌐 English ⚖ 344 KB 👁 1 views

## Abstract In 10‐cm layers, batches (3 kg) of whole soya bean (Glycine max L var Evans) seeds at 14.3% moisture levels were dielectrically heated (frequency 27.12 MHz) to 115, 120 and 125°C. Net Protein Utilisation and Net Protein Ratio of soya bean proteins were improved by the treatments as obse