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In-vitro digestibility and microscopic appearance of germinated legume starches and their effect on dietary protein utilization

โœ Scribed by Laila A. Shekib


Publisher
Elsevier Science
Year
1994
Tongue
English
Weight
613 KB
Volume
50
Category
Article
ISSN
0308-8146

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โœ El-Moniem, G?M Abd; Honke, J; Bednarska, A ๐Ÿ“‚ Article ๐Ÿ“… 2000 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 90 KB ๐Ÿ‘ 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