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KALIMATAR (VICIA FABA L.) COOKING CHARACTERISTICS AS AFFECTED BY SOAKING AND ROASTING

✍ Scribed by MD. GOLAM MORTUZA; JASON T.C. TZEN


Book ID
111340829
Publisher
John Wiley and Sons
Year
2010
Tongue
English
Weight
158 KB
Volume
35
Category
Article
ISSN
0145-8892

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Functional and electrophoretic characteristics of faba bean (Vicia faba) flour proteins as affected by germination E. H. Rahma Faba beans (Vicia faba) were germinated at room temperature for 3 and 6 days respectively. The effect of germination on the protein fractions, protein solubility index, PAGE