๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Lectins, trypsin inhibitors, BOAA and tannins in legumes and cereals and the effects of processing

โœ Scribed by Radha Ayyagari; B.S. Narasinga Rao; D.N. Roy


Publisher
Elsevier Science
Year
1989
Tongue
English
Weight
453 KB
Volume
34
Category
Article
ISSN
0308-8146

No coin nor oath required. For personal study only.


๐Ÿ“œ SIMILAR VOLUMES


Effect of processing on the composition
โœ Veena, A. ;Urooj, Asna ;Puttaraj, Shashikala ๐Ÿ“‚ Article ๐Ÿ“… 1995 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 424 KB ๐Ÿ‘ 2 views

The effect of processing on the total dietary fibre (TDF) insoluble (IDF) and water-soluble (SDF) fractions as well as total (TS), available (AS) and resistant (RS) starch were studied in three legumes, viz. bengalgram (Cicer urietinum L.), Cowpea (Vignu Lcnguiculata) and greengram (Vigna rudiata).