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Enzyme Diafiltration Technique for In Vitro Determination of Protein Digestibility and Availability of Amino Acids of Legumes

✍ Scribed by TZE-MING KAN; W. F. SHIPE

Book ID
108810544
Publisher
Institute of Food Technologists
Year
1984
Tongue
English
Weight
570 KB
Volume
49
Category
Article
ISSN
0022-1147

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Effect of frying various legumes under o
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✍ El-Moniem, G?M Abd; Honke, J; Bednarska, A πŸ“‚ Article πŸ“… 2000 πŸ› John Wiley and Sons 🌐 English βš– 90 KB πŸ‘ 2 views

The effects of optimum conditions of frying soybean, broad bean and Polish pea on proximate analysis and amino acid composition were investigated. Maximum water absorption of 192.93, 129.05 and 148.68% for soybean, broad bean and Polish pea was reached after soaking periods of 16.41, 17.84 and 16.45